NATILLAS DE NUEZ

In a medium saucepan, combine the sweetened condensed milk and 1 cup of the whole milk. Place over medium heat and bring to a gentle boil, stirring occasionally. Meanwhile, add the remaining 1 cup milk, egg yolks, cornstarch, nutmeg, vanilla, and most of the walnuts to a blender, reserving a small handful of walnuts for garnish. Blend until smooth. Slowly pour the walnut mixture into the hot milk mixture, stirring constantly. Return to a gentle simmer and cook, stirring continuously until the custard thickens, about 3 to 5 minutes. Divide the custard among serving cups. Let cool slightly, then cover and refrigerate for at least 2 hours, or until thoroughly chilled and set. Garnish with the reserved walnuts before serving.