Natilla

Time: Approximately 45 minutes

Serving Size: About 6-8 servings

Difficulty: 2/5

Ingredients:

• 1 liter of whole milk (approximately 4¼ cups)

• 1 cinnamon stick

• 1 small slice of lime rind (about a quarter size)

• ¼ tsp. salt

• 8 egg yolks

• 1½ cup white sugar

• 4 tbsp. corn starch

• ¼ cup water

• 1 tspn. vanilla extract

Prep:

• Mix the corn starch and water to make a slurry

Directions:

• In a saucepan, bring the milk, cinnamon stick, lemon peel, and salt to a boil. Remove from heat immediately and allow to cool.

• Beat the egg yolks with the sugar and corn starch slurry

• Mix in the cooled milk to the egg mixture and stir until combined

• Removing the cinnamon stick and lime peel and strain the mixture through a sieve into a double boiler.

• Bring to medium-high heat and whisk continuously until it thickens, approximately 5-10 minutes.

• Remove from heat and stir in the vanilla.

• Pour into a serving bowl or individual cups and allow to chill completely in refrigerator before serving.

• Dust with cinnamon powder or sprinkle with white sugar and brulée

Notes & Comments: 

• Instead of waiting for the hot milk to cool completely, you can temper the egg mixture by slowly pouring a couple ladles of the hot milk while whisking continuously. Then fully combine both mixtures in the pot.

• In the original recipe, it is started that the custard mixture can be stirring in a pot on medium heat instead of a double-boiler, but I would not recommend this. I have done it multiple times, but the natilla never comes out smooth. I recommend the double-boiler for a perfectly smooth and creamy texture.

• I love a very vanilla-forward natilla, so I usually add about a tablespoon of vanilla extract instead.

• Don't dispose of the left-over egg whites. There are many uses for them, such as making various desserts, egg white omelette, etc.

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Receta Original

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NATILLA

1 litro de leche

1 ramita do canela

1 pedazo cáscara de limón

¼ cdta. de sal

8 yemas

1 ½ taza azúcar blanca

4 cdas. de maicena

¼ taza de agua

1 cdta. de vainilla

        Hierva la leche con la canela, cáscara de limón y sal. Déjela refrescar. Bata las yemas con él azúcar y la maicena disuelta enel agua. Añádale la leche. Cuélelo todo y cocínela al baño de María o a fuego mediano, revolviendo constantemente hasta que espese. Añádale la vainilla y viértala en la dulcera. Déjela enfriar bien. Polvoréela con canela o plánchela con azúcar al gusto. Da 6 raciones.