Natillas

Ingredients

• 2 teaspoons butter 
• 0.3 cup cornstarch 
• 4 large pasteurized egg whites 
• 4 large egg yolks 
• 2.8 cups milk fat-free divided
• 1 cup granulated sugar divided
• 8 servings nutmeg freshly grated
• 0.1 teaspoon salt 
• 1  vanilla pod split
• 0.3 teaspoon vanilla extract 
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap
• hand mixer

Directions

1. Combine 1 cup milk and egg yolks in a large bowl, stirring well with a whisk; set aside.
2. Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat; gradually add remaining 1 3/4 cups milk, stirring constantly with a whisk. Stir in whipping cream. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk.
3. Remove from heat.
4. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat; bring to a boil. Cook 1 minute, stirring constantly.
5. Remove from heat.
6. Add butter to milk mixture; stir until combined.
7. Place pan in a large ice-filled bowl for 25 minutes or until custard cools, stirring occasionally. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap; chill.
8. Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy.
9. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Beat in vanilla. Gently fold 1/2 cup of beaten egg whites into custard.
10. Spoon 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture.
11. Garnish with nutmeg.