Best Spanish Mango Natilla Natilla De Mango Espanola Recipes

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

NATILLAS

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