Colombian Bunuelos Natilla Recipe Custard Recipe For Stuffed

COLOMBIAN NATILLA (CINNAMON MILK CUSTARD)

Steps:

• In a medium saucepan, over low heat, simmer 2 cups of milk, sugars and cinnamon sticks for 5 minutes. Remove cinnamon sticks.
• In a small bowl, mix together cornstarch and 1 cup of milk.
• Turn the heat to medium-high and add the cornstarch mixture. Stir constantly until the mixture thickens.
• Lower the heat and cook for another 5 minutes. Stir constantly so that the cornstarch doesn't clump.
• Turn off the heat. Add the raisins and butter. Mix well and pour into a 9-inch round pan. Refrigerate until firm, at least 2 hours.
• Before serving, sprinkle with some ground cinnamon.

COLOMBIAN BUNUELOS & NATILLA

Steps:

• Buñuelos:.
• Grind the cheese very finely in food processor.
• Mix the cheese with the cornstarch, eggs, brown sugar and salt.
• Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
• After a few minutes increase temperature and fry until they are golden.
• Remove and place on absorbent paper.
• Natilla:.
• Dissolve the cornstarch in the milk.
• Add the brown sugar.
• Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
• Continue to cook for about 15-20 minutes, stirring constantly.
• After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
• Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!

CUSTARD (NATILLA)

Steps:

• Heat 1 cup milk,cinnamon,until boiling.
• remove from heat and dissolve cornstarch in water.
• Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
• Mix egg and yolk together in cold milk and add the hot milk mixture.
• Heat over medium heat until thick and stir constantly.
• Remove from heat when thicken and add vanilla extract and mix well.
• Allow to cool and serve chilled.