Food & Drink Magazine

Natilla (Puerto Rican Custard Dessert)

By Jannese Torres @delishdlites

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealMilkMoment #LoveWhatsReal #CollectiveBias

A direct descendant Spanish Crema Catalana, natilla is a rich, creamy milk custard made without the crispy sugar topping. This custard is sweet, thick, comforting and perfect for entertaining, because it can be prepared up to a day ahead.

Natilla (Puerto Rican Custard Dessert)

One thing I love about Latin desserts is that they're usually very simple to make, yet super elegant. Only a few key ingredients are needed to make crowd pleasing faves like flan, tres leches, and arroz con leche. The most important ingredient that these dishes share? Besides love (of course), the key ingredient for all these recipes and more...is MILK! Milk based desserts are the foundation of so many Latin desserts, and it's no surprise why! Real dairy milk is wholesome, simple and affordable - it enhances some of life's most loved moments. Natilla in Puerto Rico is typically served around the Christmas season in small cups, with cinnamon sprinkled on top. This creamy, dreamy custard always reminds me of family and love, with each delicious bite.

Natilla (Puerto Rican Custard Dessert)

Milk is the foundation for many American favorites and tastes from around the world, and has been for centuries. From creamy macaroni and cheese to a classic alfredo sauce to a delectable crème brulée, milk adds dimension, accentuates the flavor and serves as a decadent base to many of your favorite dishes. I always have two types of milk at home, 2% for splashing into my coffee or mixing with cereal, and whole milk for baking and desserts. There is just no substitute that compares. My recipe for natilla is inspired by my Abuela Yolly, who is known for her legendary version of this dish. She's the self proclaimed natilla queen, so much so, that she's the only one who makes it for our family. No one else even tries to compete, because she's got the recipe for success!

Natilla (Puerto Rican Custard Dessert)

My Puerto Rican natilla recipe features pantry and fridge staples like whole milk, egg yolks, lemon peel, cinnamon, sugar and cornstarch. Whenever I make this dish, it amazes me how such simple ingredients can combine to make something so rich and comforting...something that tastes just like home. I value simple ingredients and easy recipes that I can feel good about feeding to my loved ones. That's why I love milk!

Natilla (Puerto Rican Custard Dessert)

When it comes to keeping my food simple and fresh, I always rely on real dairy milk. Dairy milk, a simple and wholesome beverage, has just three ingredients - milk, vitamin A, and vitamin D. It is minimally processed and farm fresh. When you compare the ingredient list on milk to non-dairy milk alternatives, you may be surprised at what you find. Many non-dairy alternatives have 10 or more added ingredients including salt, sugar or thickeners like gums. That's not stuff I want in my food, and neither should you!

Natilla (Puerto Rican Custard Dessert)

Milk has nine essential nutrients including:

  • B vitamins (riboflavin, B-12 and niacin) for converting your food into energy
  • High-quality protein for lean muscle

Unlike many non-dairy milk alternatives, farm fresh, real dairy milk is naturally nutrient-rich. The naturally-occurring nutrients in many non-dairy milk alternatives, like almond milk, soy milk and coconut milk, are not the same as in cow's milk. In fact, few can match the full nutrient package found naturally in milk, which contains calcium, phosphorus, protein, potassium and B vitamins. This means that many non-dairy milk alternatives often fortify their products with these nutrients. Besides being a nutritional powerhouse, milk is part of the moments that make us press pause on the day-to-day craziness of life, the moments that make us happy.

Natilla (Puerto Rican Custard Dessert)

This is why I love making natilla, because it makes me feel connected to both my Puerto Rican heritage, and also my Spanish ancestry. I visited Barcelona, Spain for my 33rd birthday in 2018, and I immediately felt connected to the culture in a way that hasn't happened to me before. A dish similar to natilla is crema catalana, AKA the Spanish version of crème brûlée. I may or may not have had a crema catalana every day that I was in Spain...I'll never tell! Anyhow, at first bite, I instantly remembered this natilla recipe from my Abuelita, and I knew I had to make it again and share it with all of you.

Natilla (Puerto Rican Custard Dessert)

Visit https://milklife.com/milk-love-whats-real to learn more about the different types of real milk for you and your family.

Natilla (Puerto Rican Custard Dessert)

Natilla (Puerto Rican Custard Dessert)

  1. In a sauce pot, dissolve the corn starch with 1/2 cup of the milk. Add the rest of the milk, eggs, sugar, lemon peel, cinnamon stick, and salt. Whisk to combine.

    Natilla (Puerto Rican Custard Dessert)
  2. Heat the mixture over medium heat, stirring constantly to prevent the mixture from curdling.

  3. Cook for 10-15 minutes, until the mixture thickens, and until you can draw a line across the back of your wooden spoon.

    Natilla (Puerto Rican Custard Dessert)
  4. Turn the heat off, then remove lemon peel and cinnamon stick. Whisk in the vanilla extract.

  5. Pour the mixture into 4 equal sizes ramekins. Cover with plastic wrap and refrigerate for a minimum of 4 hours.

    Natilla (Puerto Rican Custard Dessert)
  6. To serve, remove the plastic wrap and sprinkle the surface of the natillas with ground cinnamon.

Natilla (Puerto Rican Custard Dessert)


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