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
NATILLAS DE LECHE (SPANISH CUSTARD)
Natillas de Leche is a rich vanilla-flavored egg custard from Spain, lightly flavored with lemon and cinnamon. Here's a recipe to make it.
Provided by Lisa & Tony Sierra
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 299 kcal, Carbohydrate 24 g, Cholesterol 303 mg, Fiber 0 g, Protein 17 g, SaturatedFat 7 g, Sodium 201 mg, Sugar 22 g, Fat 15 g, ServingSize 1 custard (6 servings), UnsaturatedFat 0 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
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
SPANISH NATILLAS
This is a delicious traditional Spanish dessert and is similar to cold custard, but creamier and with a hint of cinnamon.
Provided by Alskann
Categories Dessert
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 402, Fat 17.1, SaturatedFat 8.5, Cholesterol 366.2, Sodium 134.7, Carbohydrate 50.4, Sugar 37.6, Protein 12.9
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
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
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!
More about "natillas spanish custard food"
NATILLA (CREAMY EGG CUSTARD) RECIPE - FOOD & WINE
From foodandwine.com
5/5 (7)Total Time 30 minsServings 6
- 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.
NATILLAS: SPANISH CUSTARD - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
NATILLAS, THE SPANISH CUSTARD, RECIPE PETITCHEF
From en.petitchef.com
NATILLA, CLASSIC SPANISH & LATIN CUSTARD DESSERT
From blog.amigofoods.com
EASY NATILLAS (NEW MEXICAN CUSTARD) RECIPE - FOOD NEWS
From foodnewsnews.com
NATILLAS - SPANISH CUSTARD DESSERT - VIDEO RECIPE - YOUTUBE
From youtube.com
NATILLA RECIPE IN SPANISH - FOOD NEWS
From foodnewsnews.com
NATILLAS (SPANISH CUSTARD) [RECIPE] - FOOD NEWS
From foodnewsnews.com
RECIPE: NATILLAS (SPANISH CUSTARD) - FOOD NEWS
From foodnewsnews.com
NATILLA (SPANISH CUSTARD) | IMPERIAL SUGAR
From imperialsugar.com
I SPANISH CUSTARD RECIPE I NATILLAS DE LECHE TRADICIONAL - GO FOOD
From gofoodfood.cc
NATILLAS: SPANISH CUSTARD RECIPE - FOOD NEWS
From foodnewsnews.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