Best 9 Natilla De Pina Pineapple Custard Recipes

NATILLA COLOMBIANA (COLOMBIAN CHRISTMAS CUSTARD) RECIPE

Steps:

• Gather the ingredients.
• Place the cornstarch in a small bowl. Slowly whisk in 1 cup of the milk (or more if needed) until cornstarch is well incorporated and you have a smooth mixture. Pour the remaining milk into a heavy saucepan. The cornstarch has a detectable flavor at first, which goes away once the natilla is thoroughly cooked.
• Grate the panela and add it to the milk mixture (or add the brown sugar and molasses).
• Add the baking soda, cinnamon sticks, and salt. Whisk to mix well.
• Heat the milk-sugar mixture over medium-low heat, stirring, and bring just to a boil. Take out the cinnamon sticks and cloves.
• Whisk in the milk-cornstarch mixture and continue to cook, stirring constantly, until it starts to thicken. Stir in the coconut, if using.
• Cook the mixture until has thickened enough that you can see the bottom of the pan for several seconds when you stir (do not let it come all the way to a boil), about 10 to 12 minutes. Stir constantly so that the cornstarch doesn't clump, and the mixture doesn't burn.
• Add raisins and/or nuts if desired, and remove from heat. Stir in the butter and vanilla.
• Pour the mixture into a greased 8-inch square glass pan or in any greased mold. Refrigerate until firm.
• Sprinkle natilla generously with powdered sugar. Cut into 3-inch rectangular pieces to serve.

NATILLA

Steps:

• 1. Simmer 3 cups milk with ½ cup sugar, lemon zest, and cinnamon stick.
• 2. Meanwhile whisk yolks with ½ cup sugar.
• 3. After milk simmers, remove from heat, then add in the remaining cup of milk to cool pot down a bit, then add milk 1 ladle at a time to temper egg yolks. Then pour this back in pan and stir. Add vanilla. Stir water into cornstarch and add to mixture. *See NOTE
• 4. Turn heat up to medium and cook till Natilla is thick stirring constantly.
• 5. Remove cinnamon stick and pour into serving dishes. Sprinkle with group cinnamon. Place one cookie on top of each pudding. Refrigerate till cold at least 2 hours.
• 6. NOTE:I have an electric stove so I put my half and half and half with the additions on the lowest setting and let it start heating up. In the meantime I stir the sugar and egg yolks together and I go ahead and mix the water and the cornstarch together. Once that is done, I go back to the half and half mixture and I turn it up a couple of notches and then I start stirring immediately and I heat the mixture till it is steaming but not boiling, (my mother would call this scalding the milk) then I add in the cold milk. Now here again at this stage, the chefs on TV will add a scoop or tow of milk and call it good. However, they have never cooked anything for me so I cannot vouch for their abilities but my mama was a great cook and she always said: to temper your milk slowly add in a ladle full of milk at a time while stirring your eggs well until you have ladled about half your scalded milk into the eggs. Then slowly whisk it back into your milk mixture. So I follow my mother's instructions and I have never scrambled the eggs or had to strain them after.

NATILLAS (SPANISH CUSTARD)

Steps:

• Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
• Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
• Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
• Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.

NATILLA DE PINA (PINEAPPLE CUSTARD)

Steps:

• Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
• Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
• Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
• Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
• Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
• Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
• Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
• Dust with nutmeg before serving.

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)

Steps:

• Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
• In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
• Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
• Serve sprinkled with ground cinnamon.

CUSTARD (NATILLA)

Steps:

• Heat 1 cup milk,cinnamon,until boiling.
• remove from heat and dissolve cornstarch in water.
• Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
• Mix egg and yolk together in cold milk and add the hot milk mixture.
• Heat over medium heat until thick and stir constantly.
• Remove from heat when thicken and add vanilla extract and mix well.
• Allow to cool and serve chilled.

EMPANADAS DE PINA (PINEAPPLE)

Steps:

• Mix all ingredients except preserves.
• Knead into dough, roll out and cut with biscuit cutter, making a round circle.
• Place slightly less than a teaspoon of preserves in each cut shape.
• Fold and crimp edges together with fork.
• Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes.
• After baking, roll in confectioners' sugar.

NATILLA - CUBAN CUSTARD

Steps:

• Bring milk, cinnamon, zest & salt to a boil.
• Set aside to cool.
• Dissolve cornstarch in the water.
• Beat together diluted cornstarch, yolks & sugar.
• Add in the milk mixture.
• Strain.
• Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
• Stir in vanilla & transfer to serving dish.
• Powder with cinnamon.

NATILLAS (CUSTARD)

Steps:

• Combine 1 cup milk and egg yolks in a large bowl. Whisk until well combined and set aside. Set up a large bowl with ice cubes.
• Combine 3/4 cup sugar, cornstarch, and salt in a medium over medium-high heat; gradually add remaining 1 3/4 cups milk, whisking constantly. Stir in whipping cream.
• Scrape seeds from vanilla bean; add seeds and bean to the milk mixture. Bring mixture to a boil and cook for 1 minute, stirring constantly with a whisk. Remove from heat.
• Gradually add half of the hot milk mixture to the egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture and stir until well combined.
• Place pan in the prepared ice-filled bowl and allow to cool, stirring occasionally, about 25 minutes. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap and chill in the refrigerator.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 sugar, 1 tablespoon at a time, and continue to beat at high speed until stiff peaks form. Beat in vanilla extract. Gently fold 1/2 cup of beaten egg whites into the cooled custard.
• Spoon about 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg.