Mexican Natillas Food

NATILLAS

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.

MEXICAN NATILLAS

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.

NATILLAS (MEXICAN CUSTARD)

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.

SWEET BASQUE CREAM (NATILLAS)

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.

SANTA FE NATILLAS

Steps:

• Make a paste of the egg yolks, flour and 1/2 cup of the heavy cream.
• In a saucepan combine 1/4 cup of sugar and a pinch of salt with the remaining heavy cream and bring the mixture to the boiling point.
• Remove the mixture from the heat and whisk into the egg mixture gradually.
• Pour the mixture into a double boiler and cook slowly over simmering water until it thickens (20 minutes).
• Mix in the vanilla and remove from the heat, allowing it to cool.
• The recipe can be made ahead until this point.
• Beat the egg whites with 2 tablespoons of sugar until stiff but not dry. Gently fold the meringue into the cooled custard.
• Sprinkle with freshly grated nutmeg and/or cinnamon and serve.