Monday, January 23, 2012

How to make Natilla (Vanilla Custard)

When I was growing up, I watched my mother make Natilla all the time.  My brother, Al, and I would stand by the stove waiting for her to finish so we could scrape the pot clean.  I'll be darned if history hasn't repeated itself!  This is one of my kids' favorite desserts, and, sure enough, even now, they will wait by the stove until I finish making it, anxiously hoping that I'll leave some in the pot, so they can have a little taste right away.

It took me a while to learn how to make this, since my mother never wrote down the recipe.  She learned to cook using the metric system, so when I'd ask her how many cups, she'd say:  “I don't know, about a liter . . . ”  Argh!  And figuring out the correct amount of corn starch took many, many tries.  But I eventually got it just right, and it's become one of our family's comfort foods.  Here's the recipe:

Add 4 cups of whole milk to a sauce pan or Dutch Oven.  I use my Calphalon Dutch Oven all the time and love its versatility!


Another cup of milk goes in a mixing bowl . . .


Add a cup of sugar to the milk in the pot . . .


Add a cinnamon stick and a tablespoon vanilla extract . . . more or less . . .  Cook over medium heat, stirring until sugar is dissolved.


Add a pinch of salt . . . about ½ teaspoon . . .


While the milk is heating, separate 5 eggs . . . 


Beat the egg yolks with a fork until combined, then add to the milk in the mixing bowl . . .  Save the egg whites for an omelette, or for making meringues . . .


Add ½ cup corn starch to mixture in the bowl . . .  Mix ingredients with a fork or whip until most of the lumps from the corn starch are dissolved . . .


By now, the milk should be just about ready to boil.  The top should look a bit frothy . . .


Add the mixture in the mixing bowl to the pan, straining it through a sieve to catch any undissolved lumps . . .


Stir gently, but continuously with a whip to avoid lumps.  A silicone whip won't scratch the non-stick pot . . . 


The custard will thicken quickly, as if by magic . . .


Ladle onto ramekins and sprinkle with ground cinnamon.  Serve chilled.


I make Natilla so frequently that I've acquired a ramekin wardrobe over the years to change the presentation of this delicious, but simple dessert.  Here it is in BIA Cordon Bleu ramekins . . .


In clay ramekins . . .


In squash-shaped ramekins for Halloween . . .


In Picardie juice glasses . . .


In small pedestal bowls for our mini-dessert table last Christmas . . .


It can be made ahead for a party, covering each individual ramekin with plastic wrap.  I've used this recipe as the custard in English Trifle.  Serve it with fresh strawberries.  Serve it with lady fingers.  Serve it fast!  This won't stay in your refrigerator for very long.

8 comments:

pat said...

Certainly wouldn't stay in my refrigerator long! That sounds delicious....I can just taste the creamy goodness.

Anonymous said...

Hi, I am new here. This looks yummy. Very rich. I need a dutch oven I guess since I do want to try and make this. Thanks for sharing the recipe

Erika

Reds said...

Mmmm - got to try this - love your different presentations!

Nicki said...

Your step-by-step puts The Pioneer Woman to shame. I too enjoyed the varied presentations - and we all know that nothing beats an old family traditional favorite (what ever that happens to be).

Angela2932 said...

This looks fantastic! I'm thinking it would be perfect for my photography club. When you say "won't last long in the refrigerator", do you mean it won't last long because everyone eats it up fast, or won't last long, quality won't last, so I shouldn't try to make it night before?

Zuni, Chickadee Home Nest said...

Maria!! I'm finally getting through your blog!! (It seems to be suffering from the Blogger problems where it freezes up when someone tries to open it. If you want to correct it, I posted the directions. I think it was happening to my blog too, because I wasn't getting any comments. And I had no way to reach you because there is no email address on your blog.) Anyways...thank you so much for commenting on my Three Kings post! I've been to your blog before and love it--love your tables and love your recipes. I sent the link to my mother; she's going to love it.

Have to tell you that when I read your post about the flowers from your son I did so through teary eyes. You're right--there are no words.

If Blogger lets me I'm going to follow you! ~Zuni

Barb said...

It looks very good. Very nice illustrations!

The Polka Dot Closet said...

Oh goodness I swear I can taste this right now! Be sure to write it down so your kids can continue the tradition! I made my son a recipe box for Christmas with all the family recipes, I even had some in his great grandmothers handwriting, he loved it and has already tried some recipes. Glad I could help you with the blogger problems

Carol