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Mexican Vanilla Pudding |
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Serves: 6
Print this Recipe
(Natillas)
Category: Flans and Puddings
Sometimes Mexican cooks serve this classic pudding with a sprinkle of cinnamon and toasted nuts or sherry-soaked raisins on top. Plain natillas (without garnishes) with its soft creamy consistency, like crème anglaise, is also divine spooned over cakes, fruits, or berries.
3/4 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs, separated
3 cups milk
1 tablespoon medium-dry sherry
1 teaspoon pure vanilla extract
1. In a heavy medium nonreactive saucepan, mix 1/2 cup of the sugar with the cornstarch and salt. Stir in the egg yolks until blended, and gradually whisk in the milk. Bring to a boil over medium heat, whisking constantly, and cook until thickened, about 6 to 8 minutes.
2. Remove from the heat and stir in the sherry and the vanilla. Transfer to a bowl. Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top. Refrigerate until cold, at least 2 hours. (Natillas will have a creamy soft consistency.) Spoon into small dessert bowls and serve cold. Garnish, if desired. Pudding keeps, covered and refrigerated, up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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