Natillas custard dessert topped with meringue
Time: 30 minuten
Difficulty: Fácil
6 egg yolks, 350 gr. of sugar, half a liter of milk, a lemon shell. 3 egg whites for the meringue, and a pint of salt.
Preparation
We beat the yolks and add 150 gr. of sugar and we keep beating to form a foam. Then we beat the whites along with the pint of salt, and when the merengue has a firm point, we will gradually add the sugar as we beat with wrapping movements from the bottom up, until we completely add the 100 gr. of sugar reserved for the merengue. Then we put the milk to heat, removing it from the fire when it starts to boil, at which point we will add the whipped yolks as we remove it, putting them back into the fire until they cook and thicken. Finally, we'll turn the wafers and let them cool. With a spoon, or with a pastry sleeve, we will make montons of merengue (the sips) on the surface of the natillas and on them we will pour a liquid candy made previously with the 100 gr. of excess sugar.
