Spanish Mango Natilla Natilla De Mango Espanola Recipes

Steps:

• 1. Put the cream and the mangos in a saucepan over high heat and bring to a boil. Once the mixture boils remove from heat set into a large recepticle of ice water and allow to cool. Mixture should be cool anough to handle in about half an hour.
• 2. Now in a blender working in batches blend on highest point(Liquify) blend each cup until throughly blended. Do all of the mixture like this. Next with a fine meshed strainer or cheese cloth strain mixture real good. Return strained mixture of cream and mango into another saucepan. Heat slowly over low heat. In oven proof ramikens or pyrex small bowls, break up lady fingers in small pieces and lay in one layer in the bottom the bowls. In another bowl with a wisk pour 1 tablespoon of rum into a bowl add 1/8 cup of sugar, and 2 tablespoons of water. Wisk real good until the sugar throughly disloves. With a pastry brush brush the lady fingers with the rum and sugar mixture soaking each lady finger real well. Do this twice to each bowl of lady fingers set aside.
• 3. Place egg yolks and sugar in a bowl and wisk until well mixed. Now take about a half cup of the hot mango and cream mixture and add very slowly little by little into the egg mixture and beat with a wisk until well incorporated. You will be tempering the egg mixture. when all mixed in pour into the saucepan of mango cream and wisk in over medium low heat cook for about 15 minutes untli thick. Now take your corn starch mixture with cream and slowly pour into the mixture and contilue to cook until well thickend about 5 more minutes. Remove from heat and pour into the ramikens or ovenproof bowls. let cool for two hours in the refrigerator.
• 4. After two hours remove from the refrigerator; top with about 2 tablespoons of sugar and with the kitchen torch caramelize the top to a dark golden brown or put under the broiler until the sugar turns a dark golden brown. Remove again place back into the refrigertor and let cool for another two hours or more. Enjoy
• 5. You can buy the mango pulp in the frozen food section in the Latin Food Supermarkets.
• 6. Note: I have made this Natilla with fresh peaches, and once with apricots, I guess you can infuse your cream with any fresh or frozen fruit you desire. Possibilities are endless. LOL

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.

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.

Steps:

• Dissolve the cornflour in 1/2 cup cold milk, stir well. Set aside.
• Heat the remaining milk in a saucepan with the cinnamon stick.
• Beat the egg yolks with the sugar.
• Add the cold milk mixture to the eggs and sugar.
• When the milk is starting to boil, remove the cinamon stick and add the mixture of flour, milk, eggs and sugar.
• Stir well over the heat until the custard thickens. Don't boil.
• Put the natillas into individual bowls or dessert glasses.
• Sprinkle with a little cinnamon powder.