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Natilla: Creamy Custard

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A direct descendant of the Spanish Crema Catalana, natilla is a rich, creamy egg custard made without the crispy sugar topping. It’s sweet, thick, comforting and perfect for entertaining, because it can be prepared ahead completely. Adding eggs to the warm milk mixture can scramble them; to prevent that, add the milk mixture to the eggs very slowly in order to increase their temperature gradually.

Natilla: Creamy Custard

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Natilla: Creamy Custard

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Natilla: Creamy Custard

This was a delightful finale to a Cuban themed meal. We reduced the sugar by 1/4 cup, using 1 cup in total, and it seemed the perfect sweetness to us. (Having had natilla before and finding it too cloyingly sweet for our palates.) The subtle flavor of lemon and cinammon is wonderful. The flavor profile is similar to crema catalona (sp?) and we actually prefer this. One note, it took only a few minutes for the custard to thicken to the perfect consistency, not the approximately 18 minutes the recipe specified.

Posted by: piacere on May 9, 2009

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