Natilla Recipes

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NATILLAS DE LECHE (SPANISH CUSTARD)



Natillas de Leche (Spanish Custard) image

Natillas de Leche is a rich vanilla-flavored egg custard from Spain, lightly flavored with lemon and cinnamon. Here's a recipe to make it.

Provided by Lisa & Tony Sierra

Categories     Dessert

Time 1h20m

Yield 6

Number Of Ingredients 8

6 cups whole milk, divided
1 lemon, zested
1 cinnamon stick
5 tablespoons cornstarch
8 large egg yolks
8 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Garnish: ground cinnamon

Steps:

  • Gather the ingredients.
  • Pour 5 cups of milk into a large saucepan. Add lemon peel and cinnamon stick and warm the milk, uncovered, over medium heat, until just before it boils. Remove from heat and allow to sit for 10 minutes.
  • In a small bowl, whisk remaining 1 cup milk with the cornstarch.
  • Place egg yolks in a large mixing bowl. Add the sugar and beat with an electric mixer until it is frothy.
  • Add the milk-cornstarch mixture and continue to beat with mixer until thoroughly mixed. Set aside.
  • Remove the lemon peel and cinnamon stick from the warm milk, using a slotted spoon.
  • Return the pot to the stove on medium heat. After milk is hot, but not boiling, add the vanilla extract .
  • Slowly pour egg yolk mixture into the warming milk, while beating with electric mixer on low speed.
  • Using a wooden spoon, stir continuously over medium heat, so the milk does not stick. Stir until mixture thickens.
  • Ladle thickened mixture through a fine mesh sieve placed over a large bowl, in order to eliminate any lumps.
  • Pour strained natillas mixture evenly into 6 small bowls, ramekins, or cups. Allow to cool to room temperature on the counter, then cover ramekins with plastic wrap and refrigerate until ready to serve.
  • Once chilled, garnish with cinnamon before serving.

Nutrition Facts : Calories 299 kcal, Carbohydrate 24 g, Cholesterol 303 mg, Fiber 0 g, Protein 17 g, SaturatedFat 7 g, Sodium 201 mg, Sugar 22 g, Fat 15 g, ServingSize 1 custard (6 servings), UnsaturatedFat 0 g

NATILLAS (SPANISH CUSTARD)



Natillas (Spanish Custard) image

In Spain, this dessert is usually bought at the supermarket, but it's very easy to prepare at home. Fresh and wholesome.

Provided by Luis Luna

Categories     Desserts     Custards and Pudding Recipes

Time 2h30m

Yield 4

Number Of Ingredients 6

2 cups whole milk
1 (2 inch) piece cinnamon stick
1 (1 1/2 inch) piece lemon zest
3 large egg yolks
3 tablespoons white sugar
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 17.8 g, Cholesterol 165.8 mg, Fat 7.3 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 55 mg, Sugar 15 g

NATILLAS



Natillas image

One of the most popular desserts in Spanish cuisine, natillas or Spanish egg custard is made from milk, sugar, and egg yolks, and is flavored with lemon, cinnamon or vanilla.

Provided by Hands Doing Things

Categories     Dessert

Time 45m

Number Of Ingredients 10

3 cups milk
½ cinnamon stick (( and / or natural vanilla extract and / or half the rind of an unwaxed lemon))
½ cup caster sugar
6 egg yolks
2 tablespoons cornstarch
Small round Marie cookies
Ground cinnamon ((and / or stick))
Stand mixer
Non-stick saucepan
Ramekins

Steps:

  • In the bowl of a stand mixer, beat the egg yolks for 1 minute on high speed.
  • Add the sugar and cornstarch, and beat again for 3 minutes or until a smooth, creamy mixture is formed. Set aside.
  • Pour the milk into a non-stick saucepan set over medium-low heat.
  • Add all the chosen flavorings (cinnamon, lemon, and / or vanilla)
  • Simmer for around 15 minutes. Once the milk is well-flavored, remove the saucepan from the heat.
  • Take ½ cup (100 ml) of hot milk from the saucepan and pour it into the egg yolk mixture, beating at high speed to avoid curdling.
  • Pour this mixture into the saucepan with the rest of the flavored milk and, over a medium-low heat for 8 to 10 minutes, until thickened. Make sure to whisk constantly, to prevent the custard sticking.
  • Divide the custard evenly between the ramekins, and sprinkle with powdered cinnamon. Top with a Marie cookie while still hot.
  • Let cool to room temperature, then place in the refrigerator and let cool completely before serving.
  • Natillas may also be served warm.

Nutrition Facts : Calories 208 kcal, Carbohydrate 26 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 208 mg, Sodium 62 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 4 g, ServingSize 1 serving

NATILLAS (CUSTARD)



Natillas (Custard) image

This is a traditional recipe for the Spanish dessert Natillas - it's a vanilla flavored custard made from scratch that has been passed down for generations.

Provided by miladyck

Time 1h

Yield 8

Number Of Ingredients 11

2 ¾ cups milk, divided
4 large egg yolks
1 cup granulated sugar, divided
¼ cup cornstarch
⅛ teaspoon salt
¼ cup heavy whipping cream
1 (3 inch) vanilla bean, split lengthwise
2 teaspoons unsalted butter
4 large pasteurized egg whites
¼ teaspoon vanilla extract
⅛ teaspoon freshly ground nutmeg, or to taste

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.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 34.6 g, Cholesterol 121.8 mg, Fat 7.6 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 105.4 mg, Sugar 30.5 g

NATILLAS



Natillas image

This is an easy way to make the traditional Spanish dessert. Tastes just like the recipe my grandmother and mom use.

Provided by angelfyre 2

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups milk
1/2 teaspoon salt
2 teaspoons vanilla
1/3 cup flour
1 cup sugar
4 eggs, separated
ground cinnamon

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.

Nutrition Facts : Calories 310.1, Fat 9.2, SaturatedFat 4.8, Cholesterol 146.8, Sodium 321.4, Carbohydrate 46.6, Fiber 0.2, Sugar 33.6, Protein 10.2

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.

NATILLA



Natilla image

Provided by Daisann Mclane

Categories     dessert

Time 15m

Yield Four 1/2-cup servings

Number Of Ingredients 9

2 cups milk
1 stick cinnamon
Pinch salt
1 quarter-size piece of lime peel
4 egg yolks
1/2 cup sugar
2 tablespoons cornstarch dissolved in 1/8 cup water
Scrapings of 1/4 vanilla bean, or more to taste
Ground cinnamon, for garnish

Steps:

  • Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
  • In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
  • Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
  • Serve sprinkled with ground cinnamon.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 28 grams

COLOMBIAN BUNUELOS & NATILLA



Colombian Bunuelos & Natilla image

These were made for me last Christmas by a friends mother. She made them so delicately and with such love that I was inspired to make them myself after my visit to her home. They are very addictive, and believe me when I say that you can't just eat one. I actually had about 7 while I was at her house, and my stomach was just about ready to explode by the time I left. It was worth it though because these little things are beyond good. Enjoy!

Provided by MizEmerilLagasse

Categories     Dessert

Time 1h10m

Yield 7 serving(s)

Number Of Ingredients 9

1 lb white cheese (Queso Fresco from Costco works great)
1 1/2 cups cornstarch
2 eggs, beaten
2 tablespoons brown sugar
1/2 teaspoon salt
1 quart milk
1 1/2 cups cornstarch
3/4 lb brown sugar
4 -5 cinnamon sticks or 4 -5 ground cinnamon, to taste

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!

Nutrition Facts : Calories 517.5, Fat 6.5, SaturatedFat 3.6, Cholesterol 80, Sodium 279.9, Carbohydrate 107.8, Fiber 0.5, Sugar 50.7, Protein 6.5

NATILLA



Natilla image

Not to be confused with the chocolate-hazelnut spread, this Spanish-style custard is a glorious blend of sweetened milk, cinnamon and coconut.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 10 servings, about 1/2 cup each

Number Of Ingredients 5

4-1/2 cups milk, divided
1 cup packed brown sugar
2 cinnamon sticks
1/2 cup cornstarch
2 cups BAKER'S ANGEL FLAKE Coconut

Steps:

  • Bring 3-1/2 cups milk, sugar and cinnamon sticks to boil in large saucepan on medium heat. Remove from heat. (Mixture may appear curdled.) Let stand 5 min. Remove and discard cinnamon sticks.
  • Add cornstarch to remaining milk; stir until dissolved. Add to ingredients in saucepan along with the coconut; stir. Cook on medium-high heat 5 min. or until thickened, stirring constantly.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)



Natilla (Cuban Cinnamon And Vanilla Custard) image

Provided by Daisann Mclane

Categories     dessert

Time 30m

Yield Four 1/2-cup servings

Number Of Ingredients 9

2 cups milk
1 stick cinnamon
Pinch salt
1 quarter-size piece of lime peel
4 egg yolks
1/2 cup sugar
2 tablespoons cornstarch dissolved in 1/8 cup water
Scrapings of 1/4 vanilla bean, or more to taste
Ground cinnamon, for garnish

Steps:

  • Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
  • In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
  • Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
  • Serve sprinkled with ground cinnamon.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 28 grams

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From mystayathomeadventures.com


COLOMBIAN NATILLA - SWEET Y SALADO
2012-12-10 1. Pour 3½ cups (840 ml)of milk into a big pot. Then add white sugar, brown. sugar, cloves and cinnamon sticks. Stir all ingredients with a wooden. spoon and bring milk to a boil over medium low heat. 2. As soon as milk comes to a boil, remove from the stove and let it rest for about 5 minutes.3.
From sweetysalado.com


NATILLAS RECIPE | MYRECIPES
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. Step 4. Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy.
From myrecipes.com


MELCOCHAS DE NATILLA- COSTA RICAN RECIPE - PURA VIDA MOMS
2019-11-21 Instructions. In a large saucepan, combine natilla and sugar. Stir until smooth. Over medium heat, boil mixture until it becomes a golden brown color. On a cool counter (ceramic, aluminum, etc) or large baking sheet, pour bubbling mixture out. Allow mixture to cool until sticky to the touch (like taffy).
From puravidamoms.com


NON-DAIRY & VEGAN CUSTARD (NATILLA) RECIPE | RICAN VEGAN
2019-01-04 This recipe uses freshly made almond milk that is easy to make in The Nutramilk machine. Learn how to make traditional Cuban dessert called …
From ricanvegan.com


NATILLA (PUERTO RICAN CUSTARD DESSERT) - DELISH D'LITES
2020-11-26 Instructions. In a sauce pot, dissolve the corn starch with 1/2 cup of the milk. Add the rest of the milk, eggs, sugar, lemon peel, cinnamon stick, and salt. Whisk to combine. Heat the mixture over medium heat, stirring constantly to prevent the mixture from curdling.
From delishdlites.com


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