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
This is a recipe that has been past down from my great grandmother. It is a spanish dessert. the Spaniards brought this yummy pudding from Spain and introduced it to the Native Americans. I have never found this dessert in any restaurants out side New Mexico. Natillas is a custard dish typically made with milk, sugar, vanilla,...
Provided by Teresa Morgan
Categories Puddings
Number Of Ingredients 11
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
BASQUE CAKE
A Basque specialty that has pastry cream encased in a light shortdough pastry.
Provided by Erma Germino
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
- Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
- Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
- Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 41.1 g, Cholesterol 79.3 mg, Fat 2.6 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 59.2 mg, Sugar 31.1 g
CUSTARD (NATILLA)
Make and share this Custard (Natilla) recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 cup milk,cinnamon,until boiling.
- remove from heat and dissolve cornstarch in water.
- Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
- Mix egg and yolk together in cold milk and add the hot milk mixture.
- Heat over medium heat until thick and stir constantly.
- Remove from heat when thicken and add vanilla extract and mix well.
- Allow to cool and serve chilled.
Nutrition Facts : Calories 277.9, Fat 10.8, SaturatedFat 5.6, Cholesterol 191.6, Sodium 98.1, Carbohydrate 37.1, Fiber 0.4, Sugar 25.2, Protein 8.5
BASQUE CREAM (NATILLAS) DESSERT SAUCE
From Teresa Barrenechea in The Basque Table, this is a great sauce to dress up plain cakes or custards. This recipe accompanies her Recipe #397727 and I didn't include it in that recipe because the amount it makes is way more than is needed and it throws off the nutritional values considerably! It is the equivalent to pouring custard, natillas (although more liquid than the firmer Santa Fe style natillas) or creme anglais.
Provided by East Wind Goddess
Categories Dessert
Time 1h
Yield 1 quart, 16 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.
- Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.
- Set the pan aside so the cream can cool.
- In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
- Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water.
- Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary.
- Remove the top pan or the bowl from over the hot water, and let the custard cool.
Nutrition Facts : Calories 271.5, Fat 23.9, SaturatedFat 14.3, Cholesterol 160.8, Sodium 48.9, Carbohydrate 11.3, Sugar 9.7, Protein 3.6
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
A BASQUE CUSTARD (NATILLAS)
Make and share this A Basque Custard (Natillas) recipe from Food.com.
Provided by Holmes Basque
Categories Dessert
Time 45m
Yield 5-6 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is infused with the cinnamon. Set the pan aside so the cream can cool.
- In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
- Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
- Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container (do not use plastic), and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
- This is also delicious served as a sauce for almond cake, and also with fresh raspberries -- !
- Enjoy!
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
SWEET BASQUE CREAM (NATILLAS)
Provided by Teresa Barrenechea
Categories Dairy Egg Dessert Fall Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 to 6 cups; serves 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. Set the pan aside so the cream can cool.
- In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
- Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
- Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container, and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
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
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- In a large saucepan, combine the milk with the lemon zest, cinnamon stick and salt and bring to a simmer. In a large heatproof bowl, using a handheld electric mixer, beat the granulated sugar with the egg yolks at medium speed until they are pale, about 4 minutes. Beat in the cornstarch slurry. At low speed, gradually beat in half of the hot milk.
- Pour the egg-and-milk mixture into the saucepan and cook the custard over moderate heat, whisking constantly for 18 minutes, until very thick. Whisk in the vanilla. Transfer the custard to a large bowl and discard the cinnamon stick and lemon zest. Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 3 hours. Spoon the custard into 6 bowls, sprinkle with ground cinnamon and serve.
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