Natilla (Sweet Custard)
"This is a very popular Hispanic dessert that is extremely delicious. This recipe is also DIABETIC FRIENDLY."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 cups milk
- 4 egg yolks
- 4 teaspoons cornstarch
- 1 teaspoon cinnamon
- 1⁄2 cup Splenda granular
- 1 teaspoon vanilla extract
directions
- Heat 1 cup of milk and cinnamon, until boiling.
- Remove from heat and dissolve cornstarch in a little water. Mix the remaining cold milk with the cornstarch solution.
- Mix egg yolks and Splenda together into the cold milk and add the hot milk mixture.
- Heat over medium heat until thick, stirring constantly.
- Remove from heat when thickened and add the vanilla extract and mix well. If you have a problem getting it to slightly thicken, you can add a little more cornstarch, but it is not supposed to be too thick.
- Allow to cool and get firm in refrigerator and serve chilled.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
