Description
A creamy and traditional Spanish dessert, Natillas are enriched with caramelized pineapple for an extra touch of sweetness and texture.
Ingredients
Units
Scale
- 2 cups of milk
- 1/3 cup granulated sugar
- 3 egg yolks
- 1 tablespoon cornflour
- 1 teaspoon vanilla extract
- 4 pineapple slices
- Juice of 1 lemon
- 1/4 cup granulated sugar
Instructions
- In a bowl, beat the egg yolks with 1/3 cup of sugar until the mixture is pale and creamy.
- In a saucepan, heat the milk over medium heat until it is warm but not boiling. Gradually add the warm milk to the egg mixture, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and add the vanilla extract. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.
- Dissolve the cornflour in a little cold milk and add it to the saucepan. Continue to cook for another 2-3 minutes until the natillas are thickened to your liking.
- Pour the natillas into serving dishes and let them cool to room temperature before refrigerating for at least 2 hours.
- For the caramelized pineapple, heat a non-stick skillet over medium heat. Add the pineapple slices, lemon juice, and 1/4 cup of sugar. Cook, turning occasionally, until the pineapple is golden and caramelized, about 5-7 minutes.
- Top the chilled natillas with the caramelized pineapple slices before serving.
Notes
For a thicker consistency, you can add more cornflour. Serve the natillas cold for the best texture. The caramelized pineapple can be prepared in advance and stored in the refrigerator for up to 2 days. Substitute the pineapple with other fruits like peaches or mangoes for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35
- Sodium: 60
- Fat: 8
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 150