*  Exported from  MasterCook  *
                         Natilla (Spanish Custard)
 Recipe By     : M.J. Lluria de O"Higgins,  A TASTE OF OLD CUBA, p.229
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ground Beef                      Beef
                 Dairy                            Muffins
                 Sent To Elf                      Sent To Mc
                 Sent To Tnt                      Tried And True
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  Cup           evaporated milk
    1 1/4  Cups          milk
    1      Pinch         salt
    1      Piece         lime rind -- (2 inch)
    3                    egg yolk
    2      Tablespoons   cornstarch
      1/2  Cup           sugar
      1/2  Teaspoon      vanilla extract
 1.  Combine the evaporated milk, fresh milk, salt, and lime rind in a
 heavy        saucepan,  bring just to a boil, and set aside to cool.     
        2.  In a mixing bowl, beat the egg yolks until lemon colored.
 3.  In a seperate bowl, mix the cornstarch with enough of the cooled milk
 to       make a light paste.  Slowly add the rest of the milk and the egg
 yolks,       stirring constantly.                      
 4.  Strain this mixture into another saucepan.  Stir in the sugar and
 cook over      low heat, constantly stirring, until the mixture thickens.
  Stir in the vanilla      and set the  custard aside to cool.
 5.  Spoon it into a serving bowl and refrigerate it until chilled. 
 Per serving: 313 Calories; 6g Fat (16% calories from fat); 4g Protein;
 60g Carbohydrate; 118mg Cholesterol; 407mg Sodium ###