Natilla De Pina Pineapple Custard Recipes

NATILLA DE PINA (PINEAPPLE CUSTARD)

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.

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.

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)

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.

COLOMBIAN PINEAPPLE CUSTARD

Steps:

• Put the pineapple in a blender or food processor and process till smooth.
• Scrape the puree into a pan and add the sugar. Heat till just boiling and simmer for 5 minutes or till reduced by one third.
• The mixture should be thick but not jam-like, so add a little water if it is too thick.
• Transfer to a bowl to cool.
• Make the caramel:.
• Place the sugar in a heavy pan over medium heat. As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
• Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
• Immediately stir in the lime juice, taking care not to burn yourself.
• The hot caramel will spit when the lime juice is added, but this will stop.
• Divide the caramel among six remekins and turn them so that they are coated evenly.
• Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.
• Divide the mixture equally among the ramekins.
• Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
• Cover with foil and bake for 45 minutes, till set. Allow to cool.
• Just before serving, unmold the custards directly onto the dessert plates. Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.

NATILLAS (CUSTARD)

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.

EMPANADAS DE PINA (PINEAPPLE)

Steps:

• Mix all ingredients except preserves.
• Knead into dough, roll out and cut with biscuit cutter, making a round circle.
• Place slightly less than a teaspoon of preserves in each cut shape.
• Fold and crimp edges together with fork.
• Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes.
• After baking, roll in confectioners' sugar.

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.

CUSTARD (NATILLA)

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.

NATILLA - CUBAN CUSTARD

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.

BAKED PINEAPPLE CUSTARD

Steps:

• Pre heat oven to 350.
• Melt butter and mix in flour and sugar.
• Beat eggs and to butter/flour mix.
• Fold in the crushed pineapple.
• Pour into pan and sprinkle with cinnamon.
• Bake for 1 hour.