Mexican · Dessert
Natillas de Vainilla
A silky, spoonable Mexican custard built on whole milk, egg yolks and cornstarch, gently perfumed with cinnamon and vanilla and slow-stirred over low heat until it just coats a spoon. Natillas sit between a pudding and a flan - softer-set, never baked, and eaten chilled straight from the pot.
$1
10 minsPrep
12 minsCook
142 minsTotal
MediumLevel
Nutrition per serving
209Calories
6.4gProtein
8.4gFat
26.2gCarbs
20.7gSugar
0.3gFiber
57mgSodium
206mgChol
3.8gSat Fat
190mgPotassium
153mgCalcium
0.6mgIron
0.9mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
In a small bowl, whisk the egg yolks with 2 tablespoons of the measured milk and the cornstarch until completely smooth with no lumps.
2
Pour the remaining whole milk into a small saucepan with the sugar and cinnamon stick, and warm over medium heat, stirring, until steaming but not boiling.
3
Remove a ladleful of the hot milk and whisk it slowly into the egg yolk mixture to temper it, then pour the tempered yolks back into the saucepan.
4
Return the pan to low heat and stir constantly with a wooden spoon for 4-5 minutes until the custard thickens enough to coat the back of the spoon, keeping it just below a simmer so it does not curdle.
5
Remove from heat, discard the cinnamon stick, and stir in the vanilla extract.
6
Strain the custard through a sieve into two small pots to catch any lumps, dividing it evenly.
7
Lay a piece of plastic wrap directly on the surface of each custard to prevent a skin forming, then chill until set and cold before serving, dusted with a little extra ground cinnamon if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220g220g Whole Milk
- 36g36g Egg Yolk, beaten
- 30g30g Sugar White
- 10g10g Cornstarch
- 1g1g Cinnamon Ground
- 4g4g Vanilla Extract
