So we get done with our meal and she asks if we would like dessert..."The Natillas are fresh!" she gloated...I had no idea what she was talking about (pronounced nah-tee-ahs). Once she described the dessert as a light fluffy custard I was there! Custard is one of my favorite things on this planet. That night I had one of the best desserts of my life. I didn't know it then, but her statement about the Natillas being fresh was key in enjoying them. I subsequently ordered them another time, and the dessert was nothing more than watery sweetened egg whites. Natillas is a New Mexican dessert that is wonderfully light and airy because it has egg whites folded into custard. If the dessert isn't consumed right away, the whites begin to break down and the dessert becomes a watery mess.
After that dessert gone wrong experience I was driven to learn to make the sweet treat myself so I could enjoy that same rich, fluffy goodness time and time again. It's my signature dessert dish now when I have dinner parties. Everyone ooooh's and aaaah's over the desert and it's so easy to make. Health wise...well there are several yolks used in the custard and then the healthier egg whites are whipped and folded in. I have made them with whole milk, skim milk and even evaporated milk but settled on 2 percent milk because there is enough fat to provide richness yet much of the fats are cut out using it.
I have contemplated using an egg substitute for the yolks but haven't gone there yet along with non-fat evaporated milk...non-fat evaported milk does create very impressive results in many cooking applications.
Enjoy this dessert with a steaming hot cup of strong coffee...you will not regret it...well your hips might...but remember...it's good enough to make you quiver.
New Mexico Natillas
4 eggs separated
1 cup sugar divided in half
2 tsp vanilla
3 tbsp corn starch
pinch of salt
3 cups milk you choose -(whole, skim, 2 percent, evaporated)
Cinnamon
Nutmeg
In a saucepan, mix the egg yolks with the corn starch
Next add in 1/2 cup of sugar and a pinch of salt, whisk till it becomes fluidly and lemon yellow
Add in the milk and whisk over medium high heat till it boils and becomes a thickish custard
Make sure to whisk the whole time it is cooking to avoid burning
Whisk in the vanilla and set aside
The custard mixture needs to cool for about 45 minutes so it is just warm
Whip the egg whites with 1/2 cup of sugar till stiff peaks form
Gently fold the egg whites into the custard with a spatula
Serve with cinnamon and fresh ground nutmeg sprinkled on top
Intense Quiver's to you!,
robert
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