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(1 rating)
Recipe by
Teresa Morgan
Palmdale, CA

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.

(1 rating)
yield 8 serving(s)

Ingredients For natillas

  • 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

How To Make natillas

  • 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

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