NATILLAS (SPANISH CUSTARD)
In Spain, this dessert is usually bought at the supermarket, but it's very easy to prepare at home. Fresh and wholesome.
Provided by Luis Luna
Categories Desserts Custards and Pudding Recipes
Time 2h30m
Yield 4
Number Of Ingredients 6
Steps:
- Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
- Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
- Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
- Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 17.8 g, Cholesterol 165.8 mg, Fat 7.3 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 55 mg, Sugar 15 g
NATILLAS
This is an easy way to make the traditional Spanish dessert. Tastes just like the recipe my grandmother and mom use.
Provided by angelfyre 2
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In sauce pan warm milk.
- In separate bowl beat egg yolks, add sugar, flour and salt.
- Temper mixture with about 1/2 to 1 c of warm milk.
- Add mixture to sauce pan and heat until boils and thickens.
- Add vanilla.
- Remove from heat.
- In large bowl beat egg whites until stiff, fold mixture into egg whites.
- Sprinkle top with cinnamon.
- Place in fridge.
- Serve cold.
Nutrition Facts : Calories 310.1, Fat 9.2, SaturatedFat 4.8, Cholesterol 146.8, Sodium 321.4, Carbohydrate 46.6, Fiber 0.2, Sugar 33.6, Protein 10.2
NATILLAS (CUSTARD)
This is a traditional recipe for the Spanish dessert Natillas - it's a vanilla flavored custard made from scratch that has been passed down for generations.
Provided by miladyck
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine 1 cup milk and egg yolks in a large bowl. Whisk until well combined and set aside. Set up a large bowl with ice cubes.
- Combine 3/4 cup sugar, cornstarch, and salt in a medium over medium-high heat; gradually add remaining 1 3/4 cups milk, whisking constantly. Stir in whipping cream.
- Scrape seeds from vanilla bean; add seeds and bean to the milk mixture. Bring mixture to a boil and cook for 1 minute, stirring constantly with a whisk. Remove from heat.
- Gradually add half of the hot milk mixture to the egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture and stir until well combined.
- Place pan in the prepared ice-filled bowl and allow to cool, stirring occasionally, about 25 minutes. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap and chill in the refrigerator.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 sugar, 1 tablespoon at a time, and continue to beat at high speed until stiff peaks form. Beat in vanilla extract. Gently fold 1/2 cup of beaten egg whites into the cooled custard.
- Spoon about 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 34.6 g, Cholesterol 121.8 mg, Fat 7.6 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 105.4 mg, Sugar 30.5 g
MEXICAN NATILLAS
This dish is a family, as well as a Hispanic favorite. This comfort food is easy to make. Served in authentic Mexican and New Mexican Restaurants. Even the kids will love it!
Provided by Lil-mama-cassandra
Categories World Cuisine Recipes Latin American Mexican Desserts
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Mix 1 cup milk, flour, and egg whites in a large bowl.
- Pour remaining milk into a saucepan. Add sugar and salt and bring to a boil over medium heat. Add egg white mixture. Cook, stirring constantly, until a frothy custard has formed, about 10 minutes. Remove from the heat and let cool.
- Serve in a large dish or in individual cups with cinnamon sprinkled on top.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 36.9 g, Cholesterol 13 mg, Fat 3.3 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 129.6 mg, Sugar 32.8 g
NATILLA
Provided by Daisann Mclane
Categories dessert
Time 15m
Yield Four 1/2-cup servings
Number Of Ingredients 9
Steps:
- Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
- In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
- Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
- Serve sprinkled with ground cinnamon.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 28 grams
NATILLAS (MEXICAN CUSTARD)
Mexican custard-type dessert that is so light you can't eat just one. This recipe has been in my family for over 130 years. Most of these ingredients are probably already in your pantry and it can be whipped up and put in the refrigerator for tomorrow's dinner party.
Provided by Michelle
Time 5h25m
Yield 8
Number Of Ingredients 8
Steps:
- Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.
- Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.
- Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.
- Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).
- Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 27 g, Cholesterol 75.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 74.2 mg, Sugar 24 g
NATILLA
This custard is a very tasty dessert and is often served with fruit, cookies, or pound cake. Although it is called a sauce, the natilla takes center stage rather than the other way around. Many convents serve it in a large bowl and dust freshly ground canela over a stencil to create a religious symbol or figure on top. I particularly like it with fruit such as mango, guava, or berries.
Yield serves 6
Number Of Ingredients 9
Steps:
- Combine the milk, lime zest, and canela in a saucepan and cook over medium heat until bubbles form around the edges, 3 to 5 minutes. Meanwhile, combine the egg yolks, heavy cream, sugar, cornstarch, and salt in a large heatproof bowl and whisk until the cornstarch has dissolved and there are no lumps.
- Put the bowl on a towel so it doesn't move around. Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan. Continue cooking, stirring often, until it coats the back of a spoon.
- Strain the mixture and chill over an ice bath. Place a piece of plastic wrap directly on top so it doesn't form a crust. When ready to serve, sprinkle some ground canela on top, and enjoy.
NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)
Provided by Daisann Mclane
Categories dessert
Time 30m
Yield Four 1/2-cup servings
Number Of Ingredients 9
Steps:
- Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
- In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
- Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
- Serve sprinkled with ground cinnamon.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 28 grams
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