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from New Jersey, USA Natillas SWEET BASQUE CREAM (NATILLAS) Natillas is a sweet, liquid custard that is served as a dessert in small custard cups. Natillas is also used in countless Basque recipes as a sauce. Although those in the Basque Country claim this sauce as their own, the French make a similar sauce and call it crème anglaise — thereby crediting the English as its inventors. 1 quart heavy cream 2 cinnamon sticks 6 large eggs 3/4 cup sugar 1 tablespoon vanilla extract ground cinnamon In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. Set the pan aside so the cream can cool. In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well. Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool. Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container, and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon. Makes 5 to 6 cups; serves 6.

Natillas


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keyword: natillas
ethnicity: mexican
recipes for dessert
recipes by dave
Email Address:
(posted May 2, 1999)

from New Jersey, USA

Natillas

SWEET BASQUE CREAM (NATILLAS)

Natillas is a
sweet, liquid custard that is served as a dessert in
small
custard cups. Natillas is also used in countless Basque
recipes as a
sauce. Although those in the Basque Country claim this sauce as
their own, the French make a similar
sauce and call it crème anglaise — thereby
crediting the English as its inventors.

1 quart
heavy cream
2
cinnamon sticks
6 large
eggs
3/4 cup
sugar
1 tablespoon
vanilla extract
ground
cinnamon

In a
saucepan, combine the cream and cinnnamon sticks, and bring them to a
boil over medium-high heat. Reduce the heat to low, and cook gently for about
10 minutes, until the
cream is well infused with the cinnamon. Set the pan aside
so the
cream can cool.

In a bowl,
whisk together the
eggs, sugar, and vanilla until they are well mixed.
Add the
cream and cinnamon sticks, and whisk well.

Heat 1 to 2 inches of water in the bottom
pan of a double boiler, and transfer
custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2
inches of
hot water. Bring the water to a boil, and cook the sauce, stirring
constantly, for about 30 minutes or until it thickens, adding more
hot water to the
bottom
pan if necessary. Remove the top pan or the bowl from over the hot
water, and let the
custard cool.

Strain the cooled custard through a fine-mesh sieve into a glass or ceramic
container, and refrigerate the natillas for at least 4 hours, until it is cool. Stir
before serving, adding a little more
heavy cream if necessary to smooth the
natillas. Divide it among six
custard cups or transfer it to a pitcher to use as a
sauce. Serve the natillas sprinkled with cinnamon.

Makes 5 to 6 cups; serves 6.



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