NATILLA COLOMBIANA (COLOMBIAN CHRISTMAS CUSTARD) RECIPE
Natilla is like a cross between flan and dulce de leche. It is thick enough to be cut into squares, but it has a pudding-like texture.
Provided by Marian Blazes
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 129 kcal, Carbohydrate 23 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 148 mg, Sugar 17 g, Fat 3 g, ServingSize 16 pieces (serve 16), UnsaturatedFat 0 g
NATILLA
Not to be confused with the chocolate-hazelnut spread, this Spanish-style custard is a glorious blend of sweetened milk, cinnamon and coconut.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 10 servings, about 1/2 cup each
Number Of Ingredients 5
Steps:
- Bring 3-1/2 cups milk, sugar and cinnamon sticks to boil in large saucepan on medium heat. Remove from heat. (Mixture may appear curdled.) Let stand 5 min. Remove and discard cinnamon sticks.
- Add cornstarch to remaining milk; stir until dissolved. Add to ingredients in saucepan along with the coconut; stir. Cook on medium-high heat 5 min. or until thickened, stirring constantly.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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
One of the most popular desserts in Spanish cuisine, natillas or Spanish egg custard is made from milk, sugar, and egg yolks, and is flavored with lemon, cinnamon or vanilla.
Provided by Hands Doing Things
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, beat the egg yolks for 1 minute on high speed.
- Add the sugar and cornstarch, and beat again for 3 minutes or until a smooth, creamy mixture is formed. Set aside.
- Pour the milk into a non-stick saucepan set over medium-low heat.
- Add all the chosen flavorings (cinnamon, lemon, and / or vanilla)
- Simmer for around 15 minutes. Once the milk is well-flavored, remove the saucepan from the heat.
- Take ½ cup (100 ml) of hot milk from the saucepan and pour it into the egg yolk mixture, beating at high speed to avoid curdling.
- Pour this mixture into the saucepan with the rest of the flavored milk and, over a medium-low heat for 8 to 10 minutes, until thickened. Make sure to whisk constantly, to prevent the custard sticking.
- Divide the custard evenly between the ramekins, and sprinkle with powdered cinnamon. Top with a Marie cookie while still hot.
- Let cool to room temperature, then place in the refrigerator and let cool completely before serving.
- Natillas may also be served warm.
Nutrition Facts : Calories 208 kcal, Carbohydrate 26 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 208 mg, Sodium 62 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
COLOMBIAN BUNUELOS & NATILLA
These were made for me last Christmas by a friends mother. She made them so delicately and with such love that I was inspired to make them myself after my visit to her home. They are very addictive, and believe me when I say that you can't just eat one. I actually had about 7 while I was at her house, and my stomach was just about ready to explode by the time I left. It was worth it though because these little things are beyond good. Enjoy!
Provided by MizEmerilLagasse
Categories Dessert
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Buñuelos:.
- Grind the cheese very finely in food processor.
- Mix the cheese with the cornstarch, eggs, brown sugar and salt.
- Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
- After a few minutes increase temperature and fry until they are golden.
- Remove and place on absorbent paper.
- Natilla:.
- Dissolve the cornstarch in the milk.
- Add the brown sugar.
- Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
- Continue to cook for about 15-20 minutes, stirring constantly.
- After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
- Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!
Nutrition Facts : Calories 517.5, Fat 6.5, SaturatedFat 3.6, Cholesterol 80, Sodium 279.9, Carbohydrate 107.8, Fiber 0.5, Sugar 50.7, Protein 6.5
NATILLA - CUBAN CUSTARD
Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me!
Provided by Chef Chessie
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring milk, cinnamon, zest & salt to a boil.
- Set aside to cool.
- Dissolve cornstarch in the water.
- Beat together diluted cornstarch, yolks & sugar.
- Add in the milk mixture.
- Strain.
- Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
- Stir in vanilla & transfer to serving dish.
- Powder with cinnamon.
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
NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)
Provided by Daisann Mclane
Categories dessert
Time 30m
Yield Four 1/2-cup servings
Number Of Ingredients 9
Steps:
- Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
- In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
- Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
- Serve sprinkled with ground cinnamon.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 28 grams
MEXICAN NATILLAS
This dish is a family, as well as a Hispanic favorite. This comfort food is easy to make. Served in authentic Mexican and New Mexican Restaurants. Even the kids will love it!
Provided by Lil-mama-cassandra
Categories World Cuisine Recipes Latin American Mexican Desserts
Time 20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 36.9 g, Cholesterol 13 mg, Fat 3.3 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 129.6 mg, Sugar 32.8 g
NATILLA DE PINA (PINEAPPLE CUSTARD)
This custard is eaten all over Latin America, but particularly in Cuba and Colombia. Orange juice can be substituted for the pineapple and, either way, it is terrific paired with Recipe #170551 posted separately.
Provided by Chef Kate
Categories Dessert
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
- Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
- Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
- Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
- Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
- Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
- Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
- Dust with nutmeg before serving.
More about "natilla food"
CLASSIC SPANISH CUSTARD RECIPE (NATILLAS DE LECHE)
From thespruceeats.com
COLOMBIAN COCONUT NATILLA - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
NATILLA, CLASSIC SPANISH & LATIN CUSTARD DESSERT
NATILLAS - WIKIPEDIA
From en.wikipedia.org
THIS COLOMBIAN NATILLA MAKES FOR THE PERFECT CHRISTMAS TREAT
From popsugar.com
FOOD DELIVERY DRIVERS SHOULD GET A SPECIAL TIP THIS WEEKEND: NSW …
From smh.com.au
NATIONAL BURRITO DAY 2023: WHERE TO GET CHEAP BURRITOS ON APRIL 6
From mercurynews.com
CHIPOTLE, TACO BELL AMONG RESTAURANTS WITH NATIONAL BURRITO DAY …
From usatoday.com
THESE RESTAURANTS HAVE WRAPPED UP THE BEST NATIONAL BURRITO DAY …
From foodsided.com
DAIRY QUEEN® FULL MENU - BURGERS, BLIZZARD TREATS, CAKES & MORE!
From dairyqueen.com
COLOMBIAN CHRISTMAS CUSTARD - RECIPES | GOYA FOODS
From goya.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
EL AGAVE – MEXICAN RESTAURANT
From elagavemexrestaurant.com
NATIONAL BURRITO DAY: HISTORY OF THE DISH AND HOW TO COOK YOUR OWN
From usatoday.com
CANADA’S FARMS FACE A WAVE OF RETIREMENTS, WORKER SHORTAGES. WILL …
From globalnews.ca
NATIONAL BURRITO DAY: HOW TO GET FREE OR DISCOUNTED FOOD AT …
From thehill.com
MASTERS 2023: THE CONCESSION PRICES AT AUGUSTA NATIONAL ARE
From golfdigest.com
MENU - FAANGTHAI.COM
THE MASTERS HAS MANY TRADITIONS THAT MAKE IT QUIRKY AND UNUSUAL …
From insider.com
MASTERS 2023: AUGUSTA NATIONAL COURSE MAP, BUILDINGS, LANDMARKS
From golf.com
COLOMBIAN NATILLA WITHOUT EGGS: (LAYERED WITH NUTS ... - FARM TO …
From farmtojar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love