Natillas (Soft Cooked Custard) Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Desserts · Mexico · San Benito County Cooks

Photo of Natillas (Soft Cooked Custard) recipe

Natillas (Soft Cooked Custard)

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this along with Coconut Bananas and Mexican Chocolate Drizzle instead of or with the cookies.

3 cups whole milk
1-2 cinnamon sticks about 4 inches long
4 eggs
2 egg yolks
1/2 cup sugar
ladyfingers or other crispy cookie
berries, sliced oranges, or whatever is available

Heat the milk with the cinnamon sticks in glass or ceramic batter bowl 3-4 minutes. Set aside. In another batter bowl, beat eggs, yolks, and sugar 3-4 minutes or until pale yellow and slightly thickened. Discard cinnamon stick from hot milk. With beater running, slowly pour the hot milk into the egg mixture, beating constantly. Transfer to heavy bottomed saucepan and cook over low heat, stirring with silicone spatula or a whisk until custard thickens. Do not let it boil. Cool and just before serving, spoon custard into dishes and place a ladyfinger in each dish. Garnish with fresh fruit or sprinkle with cinnamon.

Recipe created 2001-06-26.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.