Santa Fe Natillas Recipes

NATILLA COLOMBIANA (COLOMBIAN-STYLE PUDDING)

Steps:

• Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.
• Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.
• Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over medium-low heat. When the milk is a little warm, but not boiling, add the coconut mixture.
• When the milk starts boiling, add the condensed milk, sugar and salt. Stir well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly.
• Add the vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes. Add the butter, stir and remove from the heat. Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups. Sprinkle cinnamon powder on top and let it cool at room temperature for at least 2 hours. Refrigerate until ready to serve.

MEXICAN NATILLAS

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.

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.

NATILLAS (SPANISH CUSTARD)

Steps:

• Instructions Separate yolks from egg whites. Save the yolks. Whip the egg whites with an electric mixer until stiff, then set aside. Heat milk in a deep saucepan on medium high, then add sugar and salt. Stir frequently with a whisk so milk doesn't rise over the edge of the pan as it warms. Whisk flour with 1/4 cup water. Add to milk mixture and boil for approximately 2 minutes, until mixture thickens. Stir constantly so the bottom doesn't scorch. Reduce heat to medium. Add the egg yolks and, gradually, the stiffened egg whites. Continue to mix on the stovetop until mixture has a pudding-like consistency. When completely mixed, pour into a bowl. Sprinkle cinnamon on top. Serve warm or chilled.

SANTA FE NATILLAS

Steps:

• Make a paste of the egg yolks, flour and 1/2 cup of the heavy cream.
• In a saucepan combine 1/4 cup of sugar and a pinch of salt with the remaining heavy cream and bring the mixture to the boiling point.
• Remove the mixture from the heat and whisk into the egg mixture gradually.
• Pour the mixture into a double boiler and cook slowly over simmering water until it thickens (20 minutes).
• Mix in the vanilla and remove from the heat, allowing it to cool.
• The recipe can be made ahead until this point.
• Beat the egg whites with 2 tablespoons of sugar until stiff but not dry. Gently fold the meringue into the cooled custard.
• Sprinkle with freshly grated nutmeg and/or cinnamon and serve.