Natillas
Natillas are light and delicious milk custards that taste of vanilla and are sprinkled with cinnamon. They're made in individual servings, so they're perfect for holiday dinner parties. While Natillas are popular in New Mexico around Christmastime, the recipe originated in Spain. When the Spanish conquistadores settled in what is now New Mexico, this is one of the recipes they brought with them, and their descendants have been making them ever since. Read on for the easy recipe.
Ingredients
- 2 cups Whole Milk
- ¼ tsp. Salt
- 2 tbsp. Flour
- 1 tsp. Vanilla Extract
- 2 Eggs
- ½ cup Sugar
- 1 stick Cinnamon
- Ground Cinnamon For garnish
- 1 piece Lemon Rind (Optional)
Instructions
- Separate the egg whites from yolks.
- Beat egg yolks with electric hand mixer, and add sugar, flour and salt to it.
- When fully mixed, set aside.
- Then pour milk into saucepan, along with cinnamon stick and piece of lemon rind.
- Let milk heat over burner set to medium low for 10-15 minutes.
- Remove from burner.
- Use slotted spoon to remove & discard the cinnamon stick and lemon rind .
- Then pour about half a cup of the warm milk into the egg yolk mixture.
- Combine with electric hand mixer, (this step will help keep the custard from curdling).
- When fully mixed, pour yolk mixture into the saucepan with the rest of the heated milk.
- Return to stove over medium low heat and let it cook until it reaches a low boil and begins to thicken.
- This should take approximately 15 minutes.
- Remove from heat and quickly mix in vanilla extract.
- Set aside.
- Whip egg whites with electric hand mixer until they form stiff peaks.
- Fold egg whites into the natillas and then pour into individual ramekins.
- Cover with plastic wrap and let chill in refrigerator for 3-4 hours before serving.
- When ready to serve, sprinkle ground cinnamon on top and enjoy!
Video
Notes
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