Natilla Colombiana Colombian Style Pudding 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.

NATILLA COLOMBIANA (COLOMBIAN-STYLE PUDDING)

Steps:

• Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.
• Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.
• Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over medium-low heat. When the milk is a little warm, but not boiling, add the coconut mixture.
• When the milk starts boiling, add the condensed milk, sugar and salt. Stir well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly.
• Add the vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes. Add the butter, stir and remove from the heat. Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups. Sprinkle cinnamon powder on top and let it cool at room temperature for at least 2 hours. Refrigerate until ready to serve.

NATILLAS DE LECHE (SPANISH CUSTARD)

Steps:

• Gather the ingredients.
• Pour 5 cups of milk into a large saucepan. Add lemon peel and cinnamon stick and warm the milk, uncovered, over medium heat, until just before it boils. Remove from heat and allow to sit for 10 minutes.
• In a small bowl, whisk remaining 1 cup milk with the cornstarch.
• Place egg yolks in a large mixing bowl. Add the sugar and beat with an electric mixer until it is frothy.
• Add the milk-cornstarch mixture and continue to beat with mixer until thoroughly mixed. Set aside.
• Remove the lemon peel and cinnamon stick from the warm milk, using a slotted spoon.
• Return the pot to the stove on medium heat. After milk is hot, but not boiling, add the vanilla extract .
• Slowly pour egg yolk mixture into the warming milk, while beating with electric mixer on low speed.
• Using a wooden spoon, stir continuously over medium heat, so the milk does not stick. Stir until mixture thickens.
• Ladle thickened mixture through a fine mesh sieve placed over a large bowl, in order to eliminate any lumps.
• Pour strained natillas mixture evenly into 6 small bowls, ramekins, or cups. Allow to cool to room temperature on the counter, then cover ramekins with plastic wrap and refrigerate until ready to serve.
• Once chilled, garnish with cinnamon before serving.

COLOMBIAN NATILLA (CINNAMON MILK CUSTARD)

Steps:

• In a medium saucepan, over low heat, simmer 2 cups of milk, sugars and cinnamon sticks for 5 minutes. Remove cinnamon sticks.
• In a small bowl, mix together cornstarch and 1 cup of milk.
• Turn the heat to medium-high and add the cornstarch mixture. Stir constantly until the mixture thickens.
• Lower the heat and cook for another 5 minutes. Stir constantly so that the cornstarch doesn't clump.
• Turn off the heat. Add the raisins and butter. Mix well and pour into a 9-inch round pan. Refrigerate until firm, at least 2 hours.
• Before serving, sprinkle with some ground cinnamon.

NATILLA COLOMBIANA (COLOMBIAN CHRISTMAS CUSTARD) RECIPE

Steps:

• Gather the ingredients.
• Place the cornstarch in a small bowl. Slowly whisk in 1 cup of the milk (or more if needed) until cornstarch is well incorporated and you have a smooth mixture. Pour the remaining milk into a heavy saucepan. The cornstarch has a detectable flavor at first, which goes away once the natilla is thoroughly cooked.
• Grate the panela and add it to the milk mixture (or add the brown sugar and molasses).
• Add the baking soda, cinnamon sticks, and salt. Whisk to mix well.
• Heat the milk-sugar mixture over medium-low heat, stirring, and bring just to a boil. Take out the cinnamon sticks and cloves.
• Whisk in the milk-cornstarch mixture and continue to cook, stirring constantly, until it starts to thicken. Stir in the coconut, if using.
• Cook the mixture until has thickened enough that you can see the bottom of the pan for several seconds when you stir (do not let it come all the way to a boil), about 10 to 12 minutes. Stir constantly so that the cornstarch doesn't clump, and the mixture doesn't burn.
• Add raisins and/or nuts if desired, and remove from heat. Stir in the butter and vanilla.
• Pour the mixture into a greased 8-inch square glass pan or in any greased mold. Refrigerate until firm.
• Sprinkle natilla generously with powdered sugar. Cut into 3-inch rectangular pieces to serve.

HOW TO MAKE NATILLAS

Steps:

• Combine 1/2 cup (125 ml) milk with the egg yolks and cornstarch. Pour 1/2 cup (125 ml) of milk into a medium mixing bowl. Add the egg yolks and cornstarch to the same bowl and whisk well. Continue whisking until the mixture seems smooth and the contents are evenly distributed.
• Mix together the seasonings and remaining milk. Pour the remaining milk in a medium saucepan. Add the lemon zest, sugar, cinnamon stick, and salt to the same saucepan, then set the pan on your stove over medium-low heat. Mix the contents of the saucepan slowly and continuously as they heat up and do not use a higher heat setting. Milk burns and sticks to pans easily, so continuous motion and low heat are both necessities. Continue heating and stirring until the mixture becomes hot but do not allow it to reach a boil yet. This step should take several minutes.
• Add the egg yolk mixture. Slowly pour the egg yolk mixture into the hot milk mixture, mixing the two together constantly to combine them.
• Heat until the mixture boils. Continue stirring and heating the mixture over medium-low heat until it boils. After it begins to boil, continue whisking it for 2 minutes or longer. Test the taste of the natillas after the first 2 minutes. If you can detect the taste of cornstarch, you'll need to continue heating the mixture for another minute or so. If the cornstarch taste is gone, you can proceed to the next step.
• Add the vanilla but remove the cinnamon and lemon. Remove the saucepan from the stove. Take out the lemon zest and cinnamon stick, then add the vanilla extract, stirring it in until evenly distributed.
• Beat the egg whites until stiff peaks form. In a separate bowl, beat the egg whites using an electric mixer set to low speed, continuing until stiff peaks form. When the egg whites are ready, stiff peaks should form when you lift the mixer out. These peaks should stand sharply without drooping. Note that the addition of egg whites is mostly found in Mexican versions of natillas. Many traditional Spanish versions do not use egg whites, and the result is a much denser custard. As such, you may omit the egg whites altogether if desired.
• Fold the egg whites into the custard. Top the custard in your saucepan with the stiff egg whites. Carefully fold the egg white into the custard with a spatula until no visible streaks of white remain. Fold carefully, applying as little pressure as possible to the egg whites during the process. Working too quickly or with too much force can cause the egg whites to lose most of the air you just beat into them.
• Chill for a minimum of 3 hours. Carefully press a sheet of plastic wrap over the surface of the natillas, then place the saucepan in your refrigerator until the custard is cool and semi-set. If you want to serve the natillas in individual custard cups, you should pour the mixture into the cups while it is still warm.
• Serve when ready. After the natillas have cooled and set, scoop the custard into individual serving dishes and sprinkle each one with ground cinnamon or ground nutmeg. Alternatively, you could top each helping of natillas with a shortbread cookie. You should be able to store natillas in sealed containers for 3 days inside your refrigerator.