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
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
NATILLA
This custard is a very tasty dessert and is often served with fruit, cookies, or pound cake. Although it is called a sauce, the natilla takes center stage rather than the other way around. Many convents serve it in a large bowl and dust freshly ground canela over a stencil to create a religious symbol or figure on top. I particularly like it with fruit such as mango, guava, or berries.
Yield serves 6
Number Of Ingredients 9
Steps:
- Combine the milk, lime zest, and canela in a saucepan and cook over medium heat until bubbles form around the edges, 3 to 5 minutes. Meanwhile, combine the egg yolks, heavy cream, sugar, cornstarch, and salt in a large heatproof bowl and whisk until the cornstarch has dissolved and there are no lumps.
- Put the bowl on a towel so it doesn't move around. Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan. Continue cooking, stirring often, until it coats the back of a spoon.
- Strain the mixture and chill over an ice bath. Place a piece of plastic wrap directly on top so it doesn't form a crust. When ready to serve, sprinkle some ground canela on top, and enjoy.
NATILLA
Provided by Daisann Mclane
Categories dessert
Time 15m
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
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
CHOCOLATE NATILLAS WITH COFFEE-BEAN GRANITA
Provided by Douglas Rodriguez
Categories Milk/Cream Chocolate Egg Dessert Vegetarian Kid-Friendly Vanilla Summer Chill Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 8
Steps:
- Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water.
- Pour 3 cups whole milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer over medium-high heat. Remove from heat; cover and let steep 15 minutes. Whisk egg yolks and 1/4 cup milk in medium bowl to blend. Sift cornstarch over; whisk until mixture is blended and smooth. Gradually whisk in warm milk mixture. Return mixture to same saucepan. Whisk mixture constantly over medium heat until custard boils, thickens, and is smooth, about 4 minutes. Discard vanilla bean. Whisk in sweetened condensed milk and vanilla, then whisk in melted chocolate. Pour pudding through fine strainer into 4-cup measuring cup. Divide chocolate pudding among 8 goblets or dessert glasses (allow about 1/2 cup chocolate pudding for each glass). Cover puddings and refrigerate overnight.
- Top each serving with scoop of granita and serve.
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
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
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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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