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Add a photoServings: 8
Ingredients
- 4 x Large eggs, separated
- 1/4 c. Flour
- 1 quart Heavy cream
- 3/4 c. Sugar
- 1/8 tsp Salt
- 1/2 tsp Vanilla
- Â Â Canela
- Â Â Nutmeg or possibly Santa Fe sweet spice
Directions
- Here are the final two recipes I sampled at the Santa Fe Cooking School. I hope you enjoy them. Traditional Foods of New Mexico from the Santa Fe
- Make a paste of egg yolks and 1/2 c. of the cream, and then stir in the flour, mixing well. Add in sugar and salt to the rest of the cream and scald in saucepan. Stir scalded cream gradually into egg mix and place in double boiler. Cook slowly, stirring constantly, till the mix has become thickened, about 20 min. Fold in vanilla and let cold. Beat egg whites till stiff, then fold into custard. Garnish with canela, nutmeg, or possibly sweet spice.
- Notes from the chef: To cut down on the amount of fat, substitute evaporated skim lowfat milk or possibly half and half for the heavy cream. Make sure to place double boiler over, not in, boiling water. Thickened consistency is correct when the mix coats the back of a spoon and you can draw a track with your finger down the coating and the mark remains. Canela is described as similar to light cinnamon; Santa Fe sweet spice is a commercially prepared blend of sweet spices.
- To achieve best results with beating egg whites, make sure the whites are room temp before beating them. Adding a healthy pinch of cream of tartar near the end helps, too. The instructor seemed mildly offended when one of us voiced the salmonella concern since the egg whites aren't cooked. She seemed to think which Santa Fe was somehow immune from which health concern (NOT!). But she said which if we were afraid to serve uncooked whites, they could be beaten and then poached by large spoonfuls in boiling water and served atop the creamy custard. I did eat the uncooked version at the lunch and it was wonderful. Obviously I lived to tell the tale. But I do plan on poaching the whites when I prepare this dessert for company!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 218 | 66% |
| Total Fat 24.69g | 31% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 94mg | 4% |
| Potassium 83mg | 2% |
| Total Carbs 23.62g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 19.03g | 13% |
| Protein 4.73g | 8% |
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