Spanish Natillas With Marias Food

SPANISH NATILLAS WITH MARIAS

Steps:

• In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside.
• Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil.
• In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well.
• Bring the saucepan of milk to a boil. When it is just coming to a boil, add the egg yolk mixture. Mix well and stir until custard thickens, but do not let it return to a boil.
• Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls.
• Sprinkle with ground cinnamon.
• The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard.

SPANISH NATILLAS

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.

NATILLAS (SPANISH CUSTARD)

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.