Spanish Natillas Recipes

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:

• 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.

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:

• 1. Directions: 1.Combine 1 cup milk and egg yolks in a large bowl, stirring well with a whisk; set aside. 2. Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat; gradually add remaining 1 3/4 cups milk, stirring constantly with a whisk. Stir in whipping cream. 3. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Remove from heat. 4. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat; bring to a boil. Cook 1 minute, stirring constantly. 5. Remove from heat. 6. Add butter to milk mixture; stir until combined. Place pan in a large ice-filled bowl for 25 minutes or until custard cools, stirring occasionally. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap; chill. 7. Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. 8. Beat in vanilla. Gently fold 1/2 cup of beaten egg whites into custard. 9. Spoon 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. Yield: 8 servings

Steps:

• In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside.
• Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil.
• In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well.
• Bring the saucepan of milk to a boil. When it is just coming to a boil, add the egg yolk mixture. Mix well and stir until custard thickens, but do not let it return to a boil.
• Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls.
• Sprinkle with ground cinnamon.
• The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard.

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.