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.