Natilla Custard Recipe - Cooking Index
Natilla Custard Recipe - Cooking Index
| 3/4 cup | 177ml | Evaporated skim milk |
| 1 cup | 237ml | Skim milk |
| 1 | Lime zest - (2") | |
| 1/2 cup | 99g / 3.5oz | Egg substitute - liquid |
| 1 teaspoon | 5ml | Vanilla extract |
| 4 teaspoons | 20ml | Cornstarch |
| 1/3 cup | 65g / 2.3oz | Granulated sugar |
| Ground cinnamon - to taste |
In medium saucepan over low heat, combine both milks; add lime zest and bring to just below boiling. Remove from heat and let cool. Pour egg substitute and vanilla into medium bowl; set aside.
In small bowl, combine cornstarch with 2 tablespoons of the cooled milk to make a paste.
Add to remaining milk in saucepan; remove zest; whisk smooth. Stir in sugar and cook over medium heat, stirring constantly, until slightly thickened.
Stir 3-4 tablespoons of hot milk mixture into egg substitute mixture. Add egg substitute mixture to saucepan, stirring over low heat, until thickened to a custard-like consistency, about 2 minutes.
Divide into 4 custard cups and refrigerate at least 8 hours. Just before serving, sprinkle with cinnamon.
Source:
Weight Watchers Magazine January 1996
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