The custard cream can be served alone or with cookies.
Natilla is a custard-like dessert from Spain and other Spanish-speaking countries. It is made with milk, sugar, and eggs that are boiled together, whisked, and chilled until the consistency is thick and creamy. Flavors such as vanilla or chocolate can be added to the custard, although a generous amount of cinnamon is often the main seasoning. The custard can be served plain or with a lightly sweetened cookie floating in the center, or it can be served with a kind of fried dough known as buñuelos on the side. In some countries, such as Colombia, the dish is known as manjar blanco and custard is a slightly different dish that does not include eggs.
Milk is the main ingredient in custard.
The recipe for making traditional Spanish custard begins by infusing the flavor of cinnamon with the milk in the dish. Although milk is the most common liquid, sour cream can also be used. Cinnamon sticks are simmered with milk until the cinnamon flavor is transferred, after which the sticks are removed.
The eggs, usually quite a few, are separated into yolks and whites. The yolks are beaten until smooth and mixed with sugar and a thickening agent such as cornstarch or flour. The next step involves mixing the hot milk with the eggs, which means the eggs need to be seasoned first.
Eggs are a common ingredient in the Spanish dessert, natilla.
Seasoning the eggs is one way to help ensure the custard is smooth and creamy. The heat of the milk, if added directly to the yolks, can be hot enough to cook them, creating a crumbly, scrambled egg-like substance. Instead, a small amount of the hot milk should be poured into the yolks while constantly whisking. This will slowly raise the temperature of the yolks and once heated they can be added to hot milk without the risk of them cooking and forming a solid, as long as the mixture is constantly whisked during the pouring process.
To start making custard, cinnamon sticks are boiled with milk.
The combined milk and yolks can be cooked together for a while, but cannot be boiled. This can be easily done by using a double boiler to help better control the heat and prevent hot spots from scalding the liquid in the bottom of the pot. Once the ingredients are fully combined and thickened, the custard is removed from the heat and allowed to cool.
Meanwhile, the egg whites are beaten until stiff and firm. The whites are then gently incorporated into the milk and yolk mixture, giving it lightness and volume. The entire dessert is then placed in the refrigerator and allowed to cool. Full custard can be served in bowls or glasses with ground cinnamon sprinkled in a thin layer on top.