Natilla Spanish custard, original recipe
Natilla is a light desert found in the Latin American cuisine, it is easy to prepare and takes few ingredients. This simple dessert can be decorated anyway you want.
Gather
- 3 cups of milk
- 1 1/4 cup of sugar
- 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.
- 1 stick cinnamon
Preparation time 30 minutes.
In a medium saucepan whisk 3 cups of milk, cinnamon stick, lime zest, and sugar, bring to a boil, whisking often. Remove from heat and set aside to cool a bit. You don't want the eggs (next step) to cook in the hot milk.
Remove the cinnamon stick and lime zest.
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 of 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
Meringue
In a mixing bowl, blend at high speed the leftover egg whites. When it's completely white and fluffy, add 2 tablespoons sugar and beat until the sugar is dissolved. Let it cool completely before decorating.
Adding the details to the decorations can make a world of difference.BUEN PROVECHO.....................