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Natilla (Custard)
Chavez Family, Brookline, MA
“This recipe reminds my son of Caracas, Venezuela, where he lived until he was three years old.”
Irene Chavez
INGREDIENTS PREPARATION
Serves 8
4 cups milk
1 cinnamon stick
6 tablespoons cornstarch, diluted in a bit of milk or water
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
Salt
7 tablespoons granulated sugar, or more, to taste
Ground cinnamon, for garnish
1. In a saucepan over medi- um-high heat, combine the milk and cinnamon stick and bring to a boil.
2. Meanwhile, in a bowl, whisk together the cornstarch mixture, egg yolks and va- nilla until blended.
3. When the milk mixture starts to boil, reduce the heat
and slowly add the corn- starch-yolk mixture, a pinch of salt and the sugar, stir- ring with a wooden spoon. Cook, stirring, until the mixture reaches the desired custard-like consistency. Discard the cinnamon stick.
4. Pour the custard into a bowl, cover with plastic wrap and refrigerate un- til chilled. When ready to serve, sprinkle with cinnamon. Y listo!
5. If you prefer a richer natilla, use 2 cups heavy cream and 2 cups water in place of the milk. For a lighter custard, use nonfat milk.
70 – TASTE OF HOME