Natillas

Recipe Rating:
 1 Rating
Serves: 8

Ingredients

2 3/4 cups fat-free milk, divided
4 large egg yolks
1 cup granulated sugar, divided
1/4 cup cornstarch
1/8 teaspoon salt
1/4 cup whipping cream
1 vanilla bean, split lengthwise
2 teaspoons butter
4 large pasteurized egg whites
1/4 teaspoon vanilla extract
freshly grated nutmeg

The Cook

Teresa Morgan Recipe
Well Seasoned
Palmdale, CA (pop. 152,750)
alohaTeri
Member Since Sep 2010
Teresa's notes for this recipe:
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, eggs, and cinnamon.
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Directions

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

About this Recipe

Comments

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user Teresa Morgan alohaTeri - Oct 17, 2010
teresa morgan [alohaTeri] has shared this recipe with discussion group:
South Western Cooking
user Juliann Esquivel Juliann - Oct 18, 2010
Hi Teresa! My mother-in-law is from Spainish origin. Her parents were both born in Spain. As a young girl she learned in the kitchen from her mother to make this wondeerfull dessert. She used to makes natillas all the time and has given me the recipes for these wonderfull custard like puddings. I have made vanilla and chocolate natillas. Your recipe looks delicious. I must try your way of making the natilla. She only made the custard and then put whipped cream on top. I had never made the natilla with the egg whites. I must try yours. It certainly looks so good. Thanks for sharing. LOL
user FREDA GABLE cookin4me - Oct 18, 2010
Juliann. . . you must post yours also, so we can try yours also. sounds yummy.
user Juliann Esquivel Juliann - Oct 18, 2010
I certainly will Freda most likely this weekend so I can post a picture. I love to share and compare the differnt way recipes are made from different families or backgrounds. Thats what make these recipes so wonderful and diverse. I am dying to try now Tersa's recipe. It sound delicious. LOL
user Teresa Morgan alohaTeri - Oct 18, 2010
yes Juliann please do post yours. we would love to try the chocolate.

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