Best Natillas Mexican Custard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NATILLAS (MEXICAN CUSTARD)



Natillas (Mexican Custard) image

Mexican custard-type dessert that is so light you can't eat just one. This recipe has been in my family for over 130 years. Most of these ingredients are probably already in your pantry and it can be whipped up and put in the refrigerator for tomorrow's dinner party.

Provided by Michelle

Time 5h25m

Yield 8

Number Of Ingredients 8

¾ cup white sugar
3 tablespoons cornstarch
2 ¼ cups milk, divided
3 large eggs, separated
1 tablespoon ground nutmeg
1 pinch salt
1 tablespoon white sugar
½ teaspoon ground nutmeg, or to taste

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.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 27 g, Cholesterol 75.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 74.2 mg, Sugar 24 g

SANTA FE NATILLAS



Santa Fe Natillas image

Santa Fe Natillas are like iles flottantes, floating islands, but with the meringue folded into the pudding. The recipe is most authentic with canela (Mexican cinnamon) and Mexican vanilla. When I can't be in Santa Fe, this is comfort food! This recipe comes courtesy of the Santa Fe School of Cooking and is one that I particularly enjoy, so I'm parking it here for safekeeping.

Provided by East Wind Goddess

Categories     Dessert

Time 1h10m

Yield 6 6-oz servings, 6 serving(s)

Number Of Ingredients 8

2 eggs, separated
2 cups heavy cream, divided
1/4 cup sugar
2 tablespoons flour
salt
1/4 teaspoon vanilla
nutmeg
cinnamon (preferably Canela)

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.

Nutrition Facts : Calories 340.4, Fat 31, SaturatedFat 18.8, Cholesterol 179.2, Sodium 53.5, Carbohydrate 12.7, Fiber 0.1, Sugar 8.6, Protein 4

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

ORANGE AND AVOCADO NATILLA (MEXICAN CUSTARD PUDDING)



Orange and Avocado Natilla (Mexican Custard Pudding) image

A dearly loved and very light and thin custard style dessert from Mexico, natilla is a welcome sweet ending to a meal. In this recipe, the natilla is infused with reduced orange juice and gets extra creamy and nutty with the addition of avocado. Cacao nibs as a garnish round it out in a beautiful and balanced way.

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups fresh squeezed orange juice
2/3 cup sugar
2 cups milk
1 cup heavy cream
4 tablespoons cornstarch
5 egg yolks
Pinch of salt
1/2 cup ripe and completely mashed avocado
1/4 cup cacao nibs

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.

NATILLAS



Natillas image

This is a recipe that has been past down from my great grandmother. It is a spanish dessert. the Spaniards brought this yummy pudding from Spain and introduced it to the Native Americans. I have never found this dessert in any restaurants out side New Mexico. Natillas is a custard dish typically made with milk, sugar, vanilla,...

Provided by Teresa Morgan

Categories     Puddings

Number Of Ingredients 11

2 3/4 cups fat-free milk, divided
4 large egg yolks
1 cup granulated sugar, divided
1/4 cup cornstarch
1/8 teaspoon salt
1/4 cup whipping cream
1 vanilla bean, split lengthwise
2 teaspoons butter
4 large pasteurized egg whites
1/4 teaspoon vanilla extract
freshly grated nutmeg

Steps:

  • 1. Directions: 1.Combine 1 cup milk and egg yolks in a large bowl, stirring well with a whisk; set aside. 2. Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat; gradually add remaining 1 3/4 cups milk, stirring constantly with a whisk. Stir in whipping cream. 3. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Remove from heat. 4. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat; bring to a boil. Cook 1 minute, stirring constantly. 5. Remove from heat. 6. Add butter to milk mixture; stir until combined. 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. 7. Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. 8. Beat in vanilla. Gently fold 1/2 cup of beaten egg whites into custard. 9. Spoon 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. Yield: 8 servings

MEXICAN NATILLAS



Mexican Natillas image

This dish is a family, as well as a Hispanic favorite. This comfort food is easy to make. Served in authentic Mexican and New Mexican Restaurants. Even the kids will love it!

Provided by Lil-mama-cassandra

Categories     World Cuisine Recipes     Latin American     Mexican     Desserts

Time 20m

Yield 6

Number Of Ingredients 6

4 cups milk, divided
¼ cup all-purpose flour
4 large egg whites egg whites
¾ cup white sugar
1 pinch salt
1 pinch ground cinnamon

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.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 36.9 g, Cholesterol 13 mg, Fat 3.3 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 129.6 mg, Sugar 32.8 g

NATILLA - CUBAN CUSTARD



Natilla - Cuban Custard image

Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me!

Provided by Chef Chessie

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 1/4 cups milk
8 egg yolks
1 1/2 cups sugar
1 cinnamon stick
4 teaspoons cornstarch
1 piece lemon zest
1/4 cup water
1/4 teaspoon salt
1 teaspoon vanilla

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.

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

Related Topics