Santa Fe Natillas

• 2 eggs, separated
• 2 cups heavy cream, divided
• 1/4 cup sugar
• 2 tablespoons flour
• salt
• 1/4 teaspoon vanilla
• nutmeg
• cinnamon (preferably Canela)

1. Make a paste of the egg yolks, flour and 1/2 cup of the heavy cream.
2. In a saucepan combine 1/4 cup of sugar and a pinch of salt with the remaining heavy cream and bring the mixture to the boiling point.
3. Remove the mixture from the heat and whisk into the egg mixture gradually.
4. Pour the mixture into a double boiler and cook slowly over simmering water until it thickens (20 minutes).
5. Mix in the vanilla and remove from the heat, allowing it to cool.
6. The recipe can be made ahead until this point.
7. Beat the egg whites with 2 tablespoons of sugar until stiff but not dry. Gently fold the meringue into the cooled custard.
8. Sprinkle with freshly grated nutmeg and/or cinnamon and serve.

eggs, heavy cream, sugar, flour, salt, vanilla, nutmeg, cinnamon

Taken from www.food.com/recipe/santa-fe-natillas-302813 (may not work)