A Taste of Puerto Rico/Yvonne Ortiz 1997

Irma's Stovetop Custard (Natilla de Irma)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cup heavy cream 2 cups milk 1 cup sugar
3 eggs 1/2 cup cornstarch 2 pints fresh raspberries
ground nutmeg for garnish



1 Whip the cream and set aside. Combine the milk, sugar, eggs, and cornstarch in a blender or food processor. Pour into a saucepan and cook over low heat, stirring constantly, until the mixture coats the back of spoon (about 15 to 20 minutes).
2 Pour the custard into a 9-inch baking pan and let it cool at room temperature. Transfer to the refrigerator until completely chilled. Arrange layers of custard, whipped cream, and rasperries in 6 glasses. Sprinkle with nutmeg.
3 NOTE: You can substitute sliced papaya, mango, or kiwi for berries.

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