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 (480 ml) of milk
- 1/3 cup (80 ml) granulated sugar
- 3 egg yolks
- 1 tbsp (15 ml) cornflour
- 1 tsp vanilla extract
- 4 pineapple slices
- Juice of 1 lemon
- 1/4 cup (60 ml) 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