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Natilla with Strawberry Sauce

  • Prep 20 min
  • Total 35 min
  • Ingredients 9
  • Servings 6

Ingredients

For the natilla

4
cups milk
6
egg yolks
1
cup sugar
1
tablespoon vanilla extract
1
cinnamon stick (optional)
2
tablespoons cornstarch (you can use more or less, if you prefer it thinner or thicker)

For the strawberry sauce

1
cup strawberries
1/2
cup sugar
1/2
cup water

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Decorate each portion with a sliced strawberry.

When it’s time for dessert, dress up your table with a natilla or custard. I like preparing it, because it reminds me of my childhood. It’s creamy, easy to make and great as an ending to any meal—since lunch and dinner are never complete without dessert. Natilla traditionally originated in Spain, but it’s made in many Latin American countries. Its delicious ingredients make it an ideal midnight treat for children and adults. Here’s a delightful variation: Natilla with Strawberry Sauce, a delectable recipe that’s very enjoyable.

You can make the sauce with blackberries, peaches or raspberries. The process is the same; substitute the fruit only, since the rest of the ingredients don’t change.

Directions

  • 1 In saucepan, boil 4 cups of milk with sugar, cinnamon and vanilla. Let it cool and set aside.
  • 2 In a medium bowl, beat the egg yolks and add the cornstarch until it becomes foamy.
  • 3 Combine the egg mix with the boiled milk mixture and cook over low heat until it thickens. Remove from the heat and let cool.
  • 4 Pour the prepared custard into a glass bowl or container that is slightly wet, so it comes out easily. Store in the refrigerator to chill.
  • 5 Before serving, decorate with the sauce and sliced strawberries.
  • 6 For the sauce Wash strawberries well and cut them.
  • 7 Place strawberries in water to boil, stir in sugar and cook over low heat, stirring constantly. Don’t let the fruit fall apart or overcook, but let its color infuse into the mixture.
  • 8 Serve the natilla in individual portions, topping them with the delicious strawberry sauce. If desired, add chocolate syrup.

When it’s time for dessert, dress up your table with a natilla or custard. I like preparing it, because it reminds me of my childhood. It’s creamy, easy to make and great as an ending to any meal—since lunch and dinner are never complete without dessert. Natilla traditionally originated in Spain, but it’s made in many Latin American countries. Its delicious ingredients make it an ideal midnight treat for children and adults. Here’s a delightful variation: Natilla with Strawberry Sauce, a delectable recipe that’s very enjoyable.

Rate and Comment

Greyza Baptista Greyza Baptista
September 24, 2015

When it’s time for dessert, dress up your table with a natilla or custard. I like preparing it, because it reminds me of my childhood. It’s creamy, easy to make and great as an ending to any meal—since lunch and dinner are never complete without dessert. Natilla traditionally originated in Spain, but it’s made in many Latin American countries. Its delicious ingredients make it an ideal midnight treat for children and adults. Here’s a delightful variation: Natilla with Strawberry Sauce, a delectable recipe that’s very enjoyable.