|Custard Called Natillas in Spanish|
Photo by: Lord-Williams
a thick sauce or custard made from a mixture of goat’s milk with eggs, thickened over heat. [Anón/Grewe 1982:CLVII:173; and Lladonosa. 1984:145-146:158]
BOILED GOATS MILK CALLED “LUXEL” ADAPTED BY LLADONOSA (p. 145-146) FROM SENT SOVI CAPÍTOL CLVII, QUI PARLA CON SA DEU FFER UN MENYAR QUIS FFA DE LET DE CABRES, QUI S’ANOMENA LUXIL p 173
2 ½ qts goat’s milk
¼ tsp salt to taste
¾ c sugar
sugar and cinnamon
Put milk in a pot (copper, earthenware or aluminum). Bring to a boil. Remove from heat.
Beat eggs and add them to the milk, stirring non-stop with a spatula. Blend in the remaining ingredients.
Return to heat to thicken. Remove from heat before it begins to boil to prevent it from curdling. Add salt to taste.
(This recipe for milk with eggs was normally made with cow’s milk. It is a cream or soup or a mixture as per the aromatic ingredients – spices or herbs and served as a thick sauce, like béchamel, which was unknown at that time. )
 The Medieval Spanish Chef’s addition as sugar is totally lacking in the recipe. Perhaps this is because cane sugar was so expensive that it as an ingredient only for aristocrats until sugar was extracted from beets in the 19th century, thus lowering the price.
GREWE'S EDITION OF SENT SOVÍ