Best 5 Sweet Basque Cream Natillas Recipes
In the realm of delectable desserts, few can resist the allure of Basque cream, a culinary treasure that captivates taste buds with its rich, creamy texture and symphony of flavors. This classic Spanish delicacy, also known as "natillas," holds a special place in the hearts of dessert enthusiasts worldwide. Its origins can be traced back to the Basque region of Spain, where it has been a beloved treat for generations.
Our collection of Basque cream recipes takes you on a culinary journey, offering a diverse selection of this timeless dessert. Whether you prefer a traditional approach or a modern twist, our recipes cater to every palate and skill level. Indulge in the classic Basque cream, featuring a velvety custard base enhanced with hints of vanilla and cinnamon, or explore variations that incorporate unique ingredients like orange zest, chocolate, or berries.
Each recipe provides detailed instructions, guiding you through the process of crafting this delectable dessert with precision and ease. Discover the secrets to achieving the perfect consistency, from tempering the eggs to ensuring a smooth, lump-free custard. Whether you choose to bake your Basque cream in the oven or opt for a stovetop method, our recipes offer options to suit your kitchen setup and preferences.
As you embark on this culinary adventure, you'll discover the versatility of Basque cream. Serve it as a standalone dessert, accompanied by fresh berries or a dusting of cinnamon, or incorporate it into other delectable creations. Transform it into a stunning trifle, layer it between delicate pastry sheets to create a mille-feuille, or use it as a filling for choux pastry buns. The possibilities are endless, limited only by your imagination.
So gather your ingredients, preheat your oven, and prepare to be enchanted by the irresistible charm of Basque cream. Let your taste buds embark on a journey of pure delight as you explore the diverse collection of recipes presented in this article.
A BASQUE CUSTARD (NATILLAS)
Make and share this A Basque Custard (Natillas) recipe from Food.com.
Provided by Holmes Basque
Categories Dessert
Time 45m
Yield 5-6 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 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 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 (do not use plastic), 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.
- This is also delicious served as a sauce for almond cake, and also with fresh raspberries -- !
- Enjoy!
BASQUE CREAM (NATILLAS) DESSERT SAUCE
From Teresa Barrenechea in The Basque Table, this is a great sauce to dress up plain cakes or custards. This recipe accompanies her Recipe #397727 and I didn't include it in that recipe because the amount it makes is way more than is needed and it throws off the nutritional values considerably! It is the equivalent to pouring custard, natillas (although more liquid than the firmer Santa Fe style natillas) or creme anglais.
Provided by East Wind Goddess
Categories Dessert
Time 1h
Yield 1 quart, 16 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 271.5, Fat 23.9, SaturatedFat 14.3, Cholesterol 160.8, Sodium 48.9, Carbohydrate 11.3, Sugar 9.7, Protein 3.6
NATILLAS (SPANISH CUSTARD)
In Spain, this dessert is usually bought at the supermarket, but it's very easy to prepare at home. Fresh and wholesome.
Provided by Luis Luna
Categories Desserts Custards and Pudding Recipes
Time 2h30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 17.8 g, Cholesterol 165.8 mg, Fat 7.3 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 55 mg, Sugar 15 g
ALMOND TART (TARTA DE ALMENDRAS)
Provided by Teresa Barrenechea
Categories Nut Dessert Bake Wedding Fall Potluck Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly butter a 10-inch pie plate.
- In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine. Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed. Transfer the mixture to a bowl.
- Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top. Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack.
- Spoon Sweet Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve.
- Note: Almonds, easy to find in any supermarket, are most commonly sold raw or blanched. Buy raw almonds, if possible. Because you will be grinding the nuts, it doesn't matter whether they're whole or sliced when you buy them.
SWEET BASQUE CREAM (NATILLAS)
Provided by Teresa Barrenechea
Categories Dairy Egg Dessert Fall Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 to 6 cups; serves 6
Number Of Ingredients 6
Steps:
- 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.
Tips:
- Use high-quality ingredients for the best flavor. This means using fresh milk, eggs, and cream, as well as pure vanilla extract and sugar.
- Make sure to whisk the eggs and sugar together until they are light and fluffy. This will help to incorporate air into the mixture, which will make the custard smooth and creamy.
- Cook the custard over low heat, stirring constantly. This will help to prevent the custard from curdling.
- Remove the custard from the heat as soon as it has thickened. If you overcook it, it will become grainy.
- Strain the custard through a fine-mesh sieve to remove any lumps.
- Cover the custard with plastic wrap and refrigerate it for at least 4 hours or overnight before serving. This will allow the flavors to develop and the custard to firm up.
- Serve the custard chilled, garnished with fresh fruit or berries.
Conclusion:
Sweet Basque cream, also known as natillas, is a delicious and versatile dessert that can be enjoyed in many different ways. It is a classic Spanish dish that is often served at holidays and special occasions, but it is also a great everyday treat. With its smooth and creamy texture and rich, custardy flavor, sweet Basque cream is sure to please everyone at the table.
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