NATILLAS DE LECHE (SPANISH CUSTARD)
Natillas de Leche is a rich vanilla-flavored egg custard from Spain, lightly flavored with lemon and cinnamon. Here's a recipe to make it.
Provided by Lisa & Tony Sierra
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Pour 5 cups of milk into a large saucepan. Add lemon peel and cinnamon stick and warm the milk, uncovered, over medium heat, until just before it boils. Remove from heat and allow to sit for 10 minutes.
- In a small bowl, whisk remaining 1 cup milk with the cornstarch.
- Place egg yolks in a large mixing bowl. Add the sugar and beat with an electric mixer until it is frothy.
- Add the milk-cornstarch mixture and continue to beat with mixer until thoroughly mixed. Set aside.
- Remove the lemon peel and cinnamon stick from the warm milk, using a slotted spoon.
- Return the pot to the stove on medium heat. After milk is hot, but not boiling, add the vanilla extract .
- Slowly pour egg yolk mixture into the warming milk, while beating with electric mixer on low speed.
- Using a wooden spoon, stir continuously over medium heat, so the milk does not stick. Stir until mixture thickens.
- Ladle thickened mixture through a fine mesh sieve placed over a large bowl, in order to eliminate any lumps.
- Pour strained natillas mixture evenly into 6 small bowls, ramekins, or cups. Allow to cool to room temperature on the counter, then cover ramekins with plastic wrap and refrigerate until ready to serve.
- Once chilled, garnish with cinnamon before serving.
Nutrition Facts : Calories 299 kcal, Carbohydrate 24 g, Cholesterol 303 mg, Fiber 0 g, Protein 17 g, SaturatedFat 7 g, Sodium 201 mg, Sugar 22 g, Fat 15 g, ServingSize 1 custard (6 servings), UnsaturatedFat 0 g
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
SPANISH NATILLAS WITH MARIAS
While there are several Natilla recipes already on the site, this one is a bit different in that it incorporates a biscuit into the custard. This makes me think of a dessert my mom would make when we were kids, but it was jello based with graham crackers in it.
Provided by Jostlori
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 614.2, Fat 26.8, SaturatedFat 11.1, Cholesterol 368, Sodium 482.7, Carbohydrate 77.3, Fiber 0.9, Sugar 38.9, Protein 17.1
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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