Sweet Basque Cream Natillas Recipes
BASQUE CREAM (NATILLAS) DESSERT SAUCE
From Teresa Barrenechea in The Basque Table, this is a great sauce to dress up plain cakes or custards. This recipe accompanies her Recipe #397727 and I didn't include it in that recipe because the amount it makes is way more than is needed and it throws off the nutritional values considerably! It is the equivalent to pouring custard, natillas (although more liquid than the firmer Santa Fe style natillas) or creme anglais.
Provided by East Wind Goddess
Categories Dessert
Time 1h
Yield 1 quart, 16 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.
- Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.
- Set the pan aside so the cream can cool.
- In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
- Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water.
- Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary.
- Remove the top pan or the bowl from over the hot water, and let the custard cool.
Nutrition Facts : Calories 271.5, Fat 23.9, SaturatedFat 14.3, Cholesterol 160.8, Sodium 48.9, Carbohydrate 11.3, Sugar 9.7, Protein 3.6
A BASQUE CUSTARD (NATILLAS)
Make and share this A Basque Custard (Natillas) recipe from Food.com.
Provided by Holmes Basque
Categories Dessert
Time 45m
Yield 5-6 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is infused with the cinnamon. Set the pan aside so the cream can cool.
- In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
- Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
- Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container (do not use plastic), and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
- This is also delicious served as a sauce for almond cake, and also with fresh raspberries -- !
- Enjoy!
SWEET BASQUE CREAM (NATILLAS)
Provided by Teresa Barrenechea
Categories Dairy Egg Dessert Fall Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 to 6 cups; serves 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. Set the pan aside so the cream can cool.
- In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
- Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
- Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container, and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
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