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Natias

6 cups milk
2 egg yolks
1 1/2 cups sugar
1/2 cup flour/corn starch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

2 egg whites
1 teaspoon sugar

Put into blender milk, egg yolks, flour, and sugar and blend for
about 30 seconds or until well mixed.

Pour mixture into 4 qt pot and bring to a boil over high heat,
stirring constantly, being careful not to scorch. Immediately
lower heat and let mixture boil slowly, still stirring constantly,
for 3 minutes. Remove from heat. Add nutmeg and cinnamon. Pour
into large bowl.

Beat egg whites until stiff. Add 1 teaspoon sugar and mix well.
Pour into milk pudding and slowly blend meringue into it. You may
wish to sprinkle more cinnamon on top. Refrigerate until cold.
Serve.

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9 of 14 people found the following review helpful:
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Great Hispanic Desert, February 1, 2005 - 02:54 PM
Reviewer: Annette Mirabal from Albuquerque, New Mexico USA
Natias are great tasting. Out of all the Spanish deserts that are made these are my favorite. I love to eat them warm. I think that they taste better that way. I like them without nutmeg. I think that nutmeg gives them an awful taste. The cinnamon tastes better.

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6 of 9 people found the following review helpful:
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TRUE HISPANIC FOOD, January 17, 2007 - 08:31 PM
Reviewer: Jessica Martinez from Belen NM
MY MOTHER PASSED THIS SAME RECIPE TO ME AS MY GRANDMA PASSED IT ON TO HER, AND IT STILL TAKES MY BREATH AWAY. IF I CAN DO IT SO COULD ANYBODY........

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