Basque Cream Natillas Dessert Sauce Recipes

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A BASQUE CUSTARD (NATILLAS)



A Basque Custard (Natillas) image

Make and share this A Basque Custard (Natillas) recipe from Food.com.

Provided by Holmes Basque

Categories     Dessert

Time 45m

Yield 5-6 cups, 4-6 serving(s)

Number Of Ingredients 6

1 quart heavy cream
6 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
ground cinnamon
2 cinnamon sticks

Steps:

  • In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is infused with the cinnamon. Set the pan aside so the cream can cool.
  • In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
  • Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
  • Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container (do not use plastic), and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
  • This is also delicious served as a sauce for almond cake, and also with fresh raspberries -- !
  • Enjoy!

BASQUE CREAM (NATILLAS) DESSERT SAUCE



Basque Cream (Natillas) Dessert Sauce image

From Teresa Barrenechea in The Basque Table, this is a great sauce to dress up plain cakes or custards. This recipe accompanies her Recipe #397727 and I didn't include it in that recipe because the amount it makes is way more than is needed and it throws off the nutritional values considerably! It is the equivalent to pouring custard, natillas (although more liquid than the firmer Santa Fe style natillas) or creme anglais.

Provided by East Wind Goddess

Categories     Dessert

Time 1h

Yield 1 quart, 16 serving(s)

Number Of Ingredients 6

1 quart heavy cream
2 cinnamon sticks
6 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
ground cinnamon

Steps:

  • In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.
  • Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.
  • Set the pan aside so the cream can cool.
  • In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
  • Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water.
  • Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary.
  • Remove the top pan or the bowl from over the hot water, and let the custard cool.

Nutrition Facts : Calories 271.5, Fat 23.9, SaturatedFat 14.3, Cholesterol 160.8, Sodium 48.9, Carbohydrate 11.3, Sugar 9.7, Protein 3.6

SWEET BASQUE CREAM (NATILLAS)



Sweet Basque Cream (Natillas) image

Provided by Teresa Barrenechea

Categories     Dairy     Egg     Dessert     Fall     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 5 to 6 cups; serves 6

Number Of Ingredients 6

1 quart heavy cream
2 cinnamon sticks
6 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
ground cinnamon

Steps:

  • In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. Set the pan aside so the cream can cool.
  • In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
  • Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
  • Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container, and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.

BASQUE CAKE



Basque Cake image

A Basque specialty that has pastry cream encased in a light shortdough pastry.

Provided by Erma Germino

Categories     World Cuisine Recipes     European     Spanish

Time 1h30m

Yield 12

Number Of Ingredients 10

1 ⅛ cups milk
⅓ cup white sugar
⅓ cup white sugar
2 tablespoons all-purpose flour
2 eggs
1 teaspoon vanilla extract
1 ⅛ cups all-purpose flour
½ teaspoon baking powder
1 ⅛ cups white sugar
3 eggs

Steps:

  • To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
  • Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
  • Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
  • Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 41.1 g, Cholesterol 79.3 mg, Fat 2.6 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 59.2 mg, Sugar 31.1 g

NATILLA



Natilla image

This custard is a very tasty dessert and is often served with fruit, cookies, or pound cake. Although it is called a sauce, the natilla takes center stage rather than the other way around. Many convents serve it in a large bowl and dust freshly ground canela over a stencil to create a religious symbol or figure on top. I particularly like it with fruit such as mango, guava, or berries.

Yield serves 6

Number Of Ingredients 9

3 cups whole milk
2 long strips lime zest
1 (3- to 4-inch) piece canela
4 egg yolks
1 cup heavy cream
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
Freshly ground canela, for sprinkling

Steps:

  • Combine the milk, lime zest, and canela in a saucepan and cook over medium heat until bubbles form around the edges, 3 to 5 minutes. Meanwhile, combine the egg yolks, heavy cream, sugar, cornstarch, and salt in a large heatproof bowl and whisk until the cornstarch has dissolved and there are no lumps.
  • Put the bowl on a towel so it doesn't move around. Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan. Continue cooking, stirring often, until it coats the back of a spoon.
  • Strain the mixture and chill over an ice bath. Place a piece of plastic wrap directly on top so it doesn't form a crust. When ready to serve, sprinkle some ground canela on top, and enjoy.

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