Natillas with Sponge Biscuits
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- natillas (stirred custard)
- 2 egg whites
- sponge biscuits
Instructions
- Make the natillas by the book's first formula. Before they go into the serving dish, put two egg whites beaten to snow into the dish and cover the bottom with sponge biscuits. Pour the custard over once it is almost cold. If you line the dish with biscuits alone and leave the whites out, the custard may go on hot.