NATILLAS: How to Make New Mexico Style Natillas/Light & Delicious Milk Custard Recipe
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- čas přidán 7. 07. 2024
- Natillas are light and delicious milk custards that taste of vanilla and are sprinkled with cinnamon. They're made in individual servings, so they're perfect for holiday dinner parties. While Natillas are popular in New Mexico around Christmastime, the recipe originated in Spain. When the Spanish conquistadores settled in what is now New Mexico, this is one of the recipes they brought with them, and their descendants have been making them ever since. Read on for the easy recipe.
Natillas
2 cups whole milk
1/4 tsp. salt
2 Tbsp. flour
1 tsp. vanilla extract
2 eggs
1/2 cup sugar
1 cinnamon stick
ground cinnamon for garnish
*piece of lemon rind (optional)
Separate the egg whites from yolks. Beat egg yolks with electric hand mixer, and add sugar, flour and salt to it. When fully mixed, set aside. Then pour milk into saucepan, along with cinnamon stick and piece of lemon rind. Let milk heat over burner set to medium low for 10-15 minutes. Remove from burner. Use slotted spoon to remove & discard the cinnamon stick and lemon rind . Then pour about half a cup of the warm milk into the egg yolk mixture. Combine with electric hand mixer, (this step will help keep the custard from curdling). When fully mixed, pour yolk mixture into the saucepan with the rest of the heated milk. Return to stove over medium low heat and let it cook until it reaches a low boil and begins to thicken. This should take approximately 15 minutes. Remove from heat and quickly mix in vanilla extract. Set aside. Whip egg whites with electric hand mixer until they form stiff peaks. Fold egg whites into the natillas and then pour into individual ramekins. Cover with plastic wrap and let chill in refrigerator for 3-4 hours before serving. When ready to serve, sprinkle ground cinnamon on top and enjoy!
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*Music in this video used with rights from Storyblocks
"Sweet Christmas"
It's never ending in how much there is to learn from Marcy Inspired. I feel like I am getting a lesson about New Mexico culture. Love the new knowledge I'm receiving along with great recipes. Thank you Marcy Inspired. Keep them coming. 👍👍
Thank you so much, Mike. You are too kind. I think we all feel nostalgic when we talk about where we grew up. That said, you’re going to LOVE next week’s recipe. I can hardly wait to post it.
one of my favorites growing up in Albuquerque/Bernalillo , my grandma used to make this every Christmas or Thanksgiving and Easter, I could not wait, like a kid on Christmas day, she often had to remind me to save some for others. Now thinking about it make me miss my abuelita so much. Thank you for sharing your recipe, I will be making it tonight.
What a sweet memory. Thanks for the comment.
My mom and her family are also from Albuquerque/ Bernalillo. This was one of many delicious recipes, that come from out that way.
My mom always made Natillas, I found the recipe as Floating island. She made it when I was a kid, so didn't learn to make it.. Thanx!!❤❤
Yes!!! I found it!! But I love sweet rice as well!
Me too!!
❤ delicious...my mouth is watering!!!
Thank you! My dad was telling me about this and I had a whole crew of people to search it out!!
That's awesome! Glad you found what you were looking for.
I'm soooo glad I happened across your channel last night. The wonderful memories of back home in La Mesa NM. Thank you for sharing and have a Merry Christmas!!!
Armando!!! How are you? I got happy just reading your name. Give my love to the family. ❤️
My grandma used to make this and it’s so comforting delicious. I have a recipe book native cooking Nuevo México and this recipe is identical the only difference is they add 3 eggs instead of two and balance increasing sugar a tad for the extra egg. That’s all. So many happy food memories
🥹🫶🏽
That's good to know. I'd love to see that native cookbook. I'll have to look it up. Thanks for the comment.
Marcy, I just made this and now I have to patiently wait the 4 hours for it to set. I did lick the spoon and goodness, this is wonderful! Yes, the lemon makes it taste better. Thank you....
Licking the spoon is a sweet reward for doing the cooking! Lol Hope you enjoy it once it sets. Thanks for the comment. Just an FYI...it won't get firm like flan. It will be more like a pudding.
For some crazy reason I had never had these until about 20 years ago, I don't know why I was never exposed to them! I was raised on rice pudding and tapioca! I've never made them either it's always been a restaurant dessert to me. Great job!
Same with me. Only at restaurants. I've always wanted to make them. And after getting a new set of ramekins, I was left with no excuses. Thanks for the comment.
I love this desert I will make it thank you May God Bless 🙏
You are so welcome! 😊
My Mom used to make this. This type of cuisine was not limited to New Mexico, but is more regional, including Southern Colorado where my family is from. Great recipe and instructions!
That is so cool! I love learning that. Thanks for watching and taking the time to comment.
Well, I had never heard of these until about five minutes ago, so you're in good company. :) 🤤
Thanks for watching and taking the time to comment.
@@marcyinspired1442 You're welcome. Gotta keep the comment section active so CZcams shows your video. ;)
Have a great weekend!
The only thing you are missing in your natillas is a María cookie. That is how natillas are made in Spain.
I've seen that here, too! I should have done that. Thanks for the comment.
La Natilla se prepara con fécula de maiz
Yeah, my mom made them with cornstarch, too. This looks delicious though!