Natilla is a light desert found in the Latin American cuisine, it is easy to prepare and takes few ingredients. I am tweaking the original recipe by adding pumpkin pulp for Halloween or fall. Click the link to print a copy of either Fall Natilla or Original Natilla.
3 cups of milk
1 1/4 cups of sugar
1 cup pumpkin pulp (canned pulp works)
3 eggs: separate 2 egg yolks from the egg whites. One whole egg and 2 egg yolks are for the natilla mixture. Save the remaining egg whites to create a meringue topping, instructions below.
4 tablespoons corn starch
1 stick cinnamon
1 tablespoon vanilla extract
This recipe serves 6
Total preparation time 30 minutes
In a medium saucepan, whisk milk, sugar, pumpkin pulp, and cinnamon stick and bring to a boil, whisking often.
Turn off the heat and set aside to cool a bit. You don’t want the eggs (next step) to cook in the boiling hot milk.
Remove the cinnamon stick.
Place 1/4 of the of the mixture in a blender, add the corn starch, 2 egg yolks and 1 egg white and blend. Add the mixture from the blender to the saucepan and cook on medium heat. Stir frequently while the natilla cooks (10 to 15 minutes stir time). When it reaches the consistency of oatmeal, it’s ready.
Add the vanilla extract and stir well.
The natilla sets fast and thickens as it cools. Place immediately in a serving bowl or individual containers.
Let it cool completely before decorating.
In a mixing bowl, blend at high speed the leftover egg whites. When it is completely white and fluffy, add 2 tablespoons sugar and beat until the sugar is dissolved. You can decorate the natilla anyway you want.
Adding the details to the decorations can make a world of difference.