SPANISH MANGO NATILLA. NATILLA DE MANGO ESPANOLA
One of my favorite Spanish Natillas "Cooked Custards" This Spanish Natilla is to die for. The cream is infused with fresh mango, then made into a custard poured over rum soaked sweet ladyfingers and then the top carmelized turning the burnt sugar into a hard topping that when you dip in cracks so deliciously. Inside a creamy...
Provided by Juliann Esquivel
Categories Fruit Desserts
Time 40m
Number Of Ingredients 10
Steps:
- 1. Put the cream and the mangos in a saucepan over high heat and bring to a boil. Once the mixture boils remove from heat set into a large recepticle of ice water and allow to cool. Mixture should be cool anough to handle in about half an hour.
- 2. Now in a blender working in batches blend on highest point(Liquify) blend each cup until throughly blended. Do all of the mixture like this. Next with a fine meshed strainer or cheese cloth strain mixture real good. Return strained mixture of cream and mango into another saucepan. Heat slowly over low heat. In oven proof ramikens or pyrex small bowls, break up lady fingers in small pieces and lay in one layer in the bottom the bowls. In another bowl with a wisk pour 1 tablespoon of rum into a bowl add 1/8 cup of sugar, and 2 tablespoons of water. Wisk real good until the sugar throughly disloves. With a pastry brush brush the lady fingers with the rum and sugar mixture soaking each lady finger real well. Do this twice to each bowl of lady fingers set aside.
- 3. Place egg yolks and sugar in a bowl and wisk until well mixed. Now take about a half cup of the hot mango and cream mixture and add very slowly little by little into the egg mixture and beat with a wisk until well incorporated. You will be tempering the egg mixture. when all mixed in pour into the saucepan of mango cream and wisk in over medium low heat cook for about 15 minutes untli thick. Now take your corn starch mixture with cream and slowly pour into the mixture and contilue to cook until well thickend about 5 more minutes. Remove from heat and pour into the ramikens or ovenproof bowls. let cool for two hours in the refrigerator.
- 4. After two hours remove from the refrigerator; top with about 2 tablespoons of sugar and with the kitchen torch caramelize the top to a dark golden brown or put under the broiler until the sugar turns a dark golden brown. Remove again place back into the refrigertor and let cool for another two hours or more. Enjoy
- 5. You can buy the mango pulp in the frozen food section in the Latin Food Supermarkets.
- 6. Note: I have made this Natilla with fresh peaches, and once with apricots, I guess you can infuse your cream with any fresh or frozen fruit you desire. Possibilities are endless. LOL
MANGONADA
When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.
Provided by Daniela Galarza
Categories snack, non-alcoholic drinks, shakes and smoothies
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
- Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
- To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.
NATILLAS
This is a recipe that has been past down from my great grandmother. It is a spanish dessert. the Spaniards brought this yummy pudding from Spain and introduced it to the Native Americans. I have never found this dessert in any restaurants out side New Mexico. Natillas is a custard dish typically made with milk, sugar, vanilla,...
Provided by Teresa Morgan
Categories Puddings
Number Of Ingredients 11
Steps:
- 1. Directions: 1.Combine 1 cup milk and egg yolks in a large bowl, stirring well with a whisk; set aside. 2. Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat; gradually add remaining 1 3/4 cups milk, stirring constantly with a whisk. Stir in whipping cream. 3. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Remove from heat. 4. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat; bring to a boil. Cook 1 minute, stirring constantly. 5. Remove from heat. 6. Add butter to milk mixture; stir until combined. Place pan in a large ice-filled bowl for 25 minutes or until custard cools, stirring occasionally. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap; chill. 7. Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. 8. Beat in vanilla. Gently fold 1/2 cup of beaten egg whites into custard. 9. Spoon 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. Yield: 8 servings
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 (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
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