Most afternoons I have no intention of making a dessert for dinner. Fresh fruit will be quite adequate. But then, just before dinner time, my resolve weakens and I decide to whip up something that's easy yet nourishing, such as these fluffy Mexican custards. This recipe is so quick to prepare that you can even cook it after you've eaten your main course, although I usually put it together while the potatoes are cooking. Or you can make it in the afternoon and eat it chilled instead of warm. Makes 2 large or 4 small servings.
- Separate the eggs, putting the whites into a medium bowl and the yolks into a small bowl. Add the sugar and cornflour to the yolks and whisk until smooth. Put the cream and milk into a small, heavy saucepan and heat until almost boiling.
- Whisk the hot cream and milk into the egg yolks and sugar. Return the mixture to the saucepan and place over a gentle heat, stirring constantly with a wooden spoon until thickened. This takes only a couple of minutes. Remove from the heat and stir in the vanilla, brandy and nutmeg.
- Cool until lukewarm, stirring occasionally to prevent a skin forming. Whisk the egg whites until stiff, but not dry.
- Pour the egg-yolk custard into the whisked egg whites and fold in, gently yet thoroughly.
- Divide the mixture between 2 large or 4 small ramekins or cups. Grate a little nutmeg over the top. May be served immediately or put it into the refrigerator and served chilled.