Natilla (Sweet Custard) Recipe

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Mexican Dessert Recipes

Ingredients:

8 large egg yolks
4 cup milk
1/4 cup cornstarch
1 cup sugar
1 tsp vanilla extract

Instructions:

Cinnamon for dusting or 1 cup sugar for the crust 1. In a bowl, mix
the egg yolks with 1 cup of the milk. In another bowl, mix the
cornstarch with another cup of milk, then add the sugar and the
remaining milk. Strain the egg-yolk mixture through a fine strainer
into the cornstarch mixture and stir to combine well. 2. In a heavy,
medium-size saucepan over medium heat, cook the mixture, stirring
constantly, until thickened, 20 minutes. Remove from heat, add the
vanilla, and stir to blend. 3. Pour into a serving bowl, let cool to
room temperature, cover, and refrigerate 2 hours or overnight. Before
serving, dust with cinnamon. If you are caramelizing the custard,
cook the sugar in a small, heavy saucepan over medium heat, stirring
constantly after it starts to bubble, until it is golden brown, 6 to
8 minutes. Drizzle it over the custard and refrigerate until the
caramel sets. If you want a crisp sugar crust, pour the custard into
an ovenproof mold, and refrigerate as directed above. Before serving,
sprinkle the sugar over the top, and place under a preheated broiler
just until the sugar melts. Watch closely, as the sugar burns
quickly. Serve within 10 to 15 minutes. Makes 6 to 8 servings NATILLA
Sweet Custard

Servings: 6

 

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Chemically speaking, chocolate really is the world's perfect food. Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

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