Mexican Natillas Recipes

MEXICAN NATILLAS

Steps:

• Mix 1 cup milk, flour, and egg whites in a large bowl.
• Pour remaining milk into a saucepan. Add sugar and salt and bring to a boil over medium heat. Add egg white mixture. Cook, stirring constantly, until a frothy custard has formed, about 10 minutes. Remove from the heat and let cool.
• Serve in a large dish or in individual cups with cinnamon sprinkled on top.

NATILLAS (SPANISH CUSTARD)

Steps:

• Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
• Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
• Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
• Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.

NATILLAS (MEXICAN CUSTARD)

Steps:

• Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.
• Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.
• Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.
• Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).
• Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.

NATILLAS (SPANISH CUSTARD)

Steps:

• Instructions Separate yolks from egg whites. Save the yolks. Whip the egg whites with an electric mixer until stiff, then set aside. Heat milk in a deep saucepan on medium high, then add sugar and salt. Stir frequently with a whisk so milk doesn't rise over the edge of the pan as it warms. Whisk flour with 1/4 cup water. Add to milk mixture and boil for approximately 2 minutes, until mixture thickens. Stir constantly so the bottom doesn't scorch. Reduce heat to medium. Add the egg yolks and, gradually, the stiffened egg whites. Continue to mix on the stovetop until mixture has a pudding-like consistency. When completely mixed, pour into a bowl. Sprinkle cinnamon on top. Serve warm or chilled.

SPANISH NATILLAS

Steps:

• Dissolve the cornflour in 1/2 cup cold milk, stir well. Set aside.
• Heat the remaining milk in a saucepan with the cinnamon stick.
• Beat the egg yolks with the sugar.
• Add the cold milk mixture to the eggs and sugar.
• When the milk is starting to boil, remove the cinamon stick and add the mixture of flour, milk, eggs and sugar.
• Stir well over the heat until the custard thickens. Don't boil.
• Put the natillas into individual bowls or dessert glasses.
• Sprinkle with a little cinnamon powder.

NATILLAS

Steps:

• In sauce pan warm milk.
• In separate bowl beat egg yolks, add sugar, flour and salt.
• Temper mixture with about 1/2 to 1 c of warm milk.
• Add mixture to sauce pan and heat until boils and thickens.
• Add vanilla.
• Remove from heat.
• In large bowl beat egg whites until stiff, fold mixture into egg whites.
• Sprinkle top with cinnamon.
• Place in fridge.
• Serve cold.

NATILLAS (CUSTARD)

Steps:

• Combine 1 cup milk and egg yolks in a large bowl. Whisk until well combined and set aside. Set up a large bowl with ice cubes.
• Combine 3/4 cup sugar, cornstarch, and salt in a medium over medium-high heat; gradually add remaining 1 3/4 cups milk, whisking constantly. Stir in whipping cream.
• Scrape seeds from vanilla bean; add seeds and bean to the milk mixture. Bring mixture to a boil and cook for 1 minute, stirring constantly with a whisk. Remove from heat.
• Gradually add half of the hot milk mixture to the egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture and stir until well combined.
• Place pan in the prepared ice-filled bowl and allow to cool, stirring occasionally, about 25 minutes. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap and chill in the refrigerator.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 sugar, 1 tablespoon at a time, and continue to beat at high speed until stiff peaks form. Beat in vanilla extract. Gently fold 1/2 cup of beaten egg whites into the cooled custard.
• Spoon about 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.

AUTHENTIC MEXICAN TORTILLAS

Steps:

• Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

SANTA FE NATILLAS

Steps:

• Make a paste of the egg yolks, flour and 1/2 cup of the heavy cream.
• In a saucepan combine 1/4 cup of sugar and a pinch of salt with the remaining heavy cream and bring the mixture to the boiling point.
• Remove the mixture from the heat and whisk into the egg mixture gradually.
• Pour the mixture into a double boiler and cook slowly over simmering water until it thickens (20 minutes).
• Mix in the vanilla and remove from the heat, allowing it to cool.
• The recipe can be made ahead until this point.
• Beat the egg whites with 2 tablespoons of sugar until stiff but not dry. Gently fold the meringue into the cooled custard.
• Sprinkle with freshly grated nutmeg and/or cinnamon and serve.