Best Natilla Recipes

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)

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.

NATILLA - CUBAN CUSTARD

Steps:

• Bring milk, cinnamon, zest & salt to a boil.
• Set aside to cool.
• Dissolve cornstarch in the water.
• Beat together diluted cornstarch, yolks & sugar.
• Add in the milk mixture.
• Strain.
• Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
• Stir in vanilla & transfer to serving dish.
• Powder with cinnamon.

NATILLA DE PINA (PINEAPPLE CUSTARD)

Steps:

• Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
• Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
• Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
• Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
• Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
• Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
• Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
• Dust with nutmeg before serving.

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!

CUBAN NATILLA ( SPECIAL "RICH" VANILLA PUDDING)

Steps:

• 1. in a medium sauce pan, bring to a low boil the evaporated milk, condensed milk, regular milk, sugar, cinnamon stick & vanilla...about 10 mins.
• 2. mix in a bowl the egg yolks, corn starch & water, temper a few tablespoons of the milk mixture to the egg mixture( bring to same temperature)...remove lemon rind and cinnamon stick.
• 3. keep stirring constantly for about 15 mins, till thickened and smooth...set aside until cooled a bit and either pour into individual ramekins or a large serving dish...sprinkle with cinnamon powder and refrigerate over night.

ORANGE NATILLA CUSTARD PIE

Steps:

• In a small saucepan, heat the milk, orange zest, lemon zest and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack., Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust., In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour., Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange zest curls if desired. Refrigerate leftovers.

NATILLA

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.

NATILLA

Steps:

• 1. Simmer 3 cups milk with ½ cup sugar, lemon zest, and cinnamon stick.
• 2. Meanwhile whisk yolks with ½ cup sugar.
• 3. After milk simmers, remove from heat, then add in the remaining cup of milk to cool pot down a bit, then add milk 1 ladle at a time to temper egg yolks. Then pour this back in pan and stir. Add vanilla. Stir water into cornstarch and add to mixture. *See NOTE
• 4. Turn heat up to medium and cook till Natilla is thick stirring constantly.
• 5. Remove cinnamon stick and pour into serving dishes. Sprinkle with group cinnamon. Place one cookie on top of each pudding. Refrigerate till cold at least 2 hours.
• 6. NOTE:I have an electric stove so I put my half and half and half with the additions on the lowest setting and let it start heating up. In the meantime I stir the sugar and egg yolks together and I go ahead and mix the water and the cornstarch together. Once that is done, I go back to the half and half mixture and I turn it up a couple of notches and then I start stirring immediately and I heat the mixture till it is steaming but not boiling, (my mother would call this scalding the milk) then I add in the cold milk. Now here again at this stage, the chefs on TV will add a scoop or tow of milk and call it good. However, they have never cooked anything for me so I cannot vouch for their abilities but my mama was a great cook and she always said: to temper your milk slowly add in a ladle full of milk at a time while stirring your eggs well until you have ladled about half your scalded milk into the eggs. Then slowly whisk it back into your milk mixture. So I follow my mother's instructions and I have never scrambled the eggs or had to strain them after.

ORANGE AND AVOCADO NATILLA (MEXICAN CUSTARD PUDDING)

Steps:

• Pour the orange juice into a medium saucepan and place over medium heat. Add the sugar, stir and, once it comes to a gentle simmer, 4 to 5 minutes later, cook for 5 minutes. Let cool.
• In another saucepan, pour in the milk and place over medium-low heat. Once it comes to a simmer, remove from the heat.
• In a medium bowl, beat together the cream, cornstarch, egg yolks and salt until thoroughly combined. Gently pour the warm milk in a thin stream into the egg yolk mixture, beating well with a whisk or fork. Once mixed, pour the orange mixture into egg yolk-milk mixture in a thin stream, whisking as you do. Return the entire mixture to a saucepan and place over medium-low heat, bring to a gentle simmer and cook, stirring occasionally, until it coats the back of a wooden spoon, about 15 minutes. Remove from the heat. Mix in the avocado, whisking thoroughly with a whisk or fork until thoroughly combined. Strain the mixture, using a fine strainer, onto a bowl.
• Chill the mixture by placing the bowl over an ice bath. Cover the natilla with plastic wrap placed directly onto the custard so it will not create a film. Place in the refrigerator and let completely chill. Serve by spooning the natilla into bowls and garnish with cacao nibs.

ORANGE NATILLA CUSTARD PIE

Steps:

• In a small saucepan, heat the milk, orange peel, lemon peel and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 hour or until easy to handle. Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
• Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack. Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust.
• In a small bowl, whisk egg and water; brush over pastry edges. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour. Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange peel curls if desired. Refrigerate leftovers.

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.

SPANISH MANGO NATILLA. NATILLA DE MANGO ESPANOLA

Steps:

• 1. Put the cream and the mangos in a saucepan over high heat and bring to a boil. Once the mixture boils remove from heat set into a large recepticle of ice water and allow to cool. Mixture should be cool anough to handle in about half an hour.
• 2. Now in a blender working in batches blend on highest point(Liquify) blend each cup until throughly blended. Do all of the mixture like this. Next with a fine meshed strainer or cheese cloth strain mixture real good. Return strained mixture of cream and mango into another saucepan. Heat slowly over low heat. In oven proof ramikens or pyrex small bowls, break up lady fingers in small pieces and lay in one layer in the bottom the bowls. In another bowl with a wisk pour 1 tablespoon of rum into a bowl add 1/8 cup of sugar, and 2 tablespoons of water. Wisk real good until the sugar throughly disloves. With a pastry brush brush the lady fingers with the rum and sugar mixture soaking each lady finger real well. Do this twice to each bowl of lady fingers set aside.
• 3. Place egg yolks and sugar in a bowl and wisk until well mixed. Now take about a half cup of the hot mango and cream mixture and add very slowly little by little into the egg mixture and beat with a wisk until well incorporated. You will be tempering the egg mixture. when all mixed in pour into the saucepan of mango cream and wisk in over medium low heat cook for about 15 minutes untli thick. Now take your corn starch mixture with cream and slowly pour into the mixture and contilue to cook until well thickend about 5 more minutes. Remove from heat and pour into the ramikens or ovenproof bowls. let cool for two hours in the refrigerator.
• 4. After two hours remove from the refrigerator; top with about 2 tablespoons of sugar and with the kitchen torch caramelize the top to a dark golden brown or put under the broiler until the sugar turns a dark golden brown. Remove again place back into the refrigertor and let cool for another two hours or more. Enjoy
• 5. You can buy the mango pulp in the frozen food section in the Latin Food Supermarkets.
• 6. Note: I have made this Natilla with fresh peaches, and once with apricots, I guess you can infuse your cream with any fresh or frozen fruit you desire. Possibilities are endless. LOL

ORANGE NATILLA CUSTARD PIE

Steps:

• In a small saucepan, heat the milk, orange peel, lemon peel and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack., Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust., In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour., Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange peel curls if desired. Refrigerate leftovers.

CINNAMON SPICED DESSERT PLANTAINS W/ NATILLA CREAM

Steps:

• 1. Melt the butter and stir in the honey and cinnamon. Fry the plantains in the mixture until soft, turning once.
• 2. Combine the two creams and mix well.
• 3. Place the plantains on plates, pour some of the honey/cinnamon mixture over them, top with the cream mixture, and serve.

NATILLA

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.