NatillasSometimes Mexican cooks serve this classic pudding with a sprinkle of cinnamon and toasted nuts or sherry-soaked raisins on top. Plain natillas (without garnishes) with its soft creamy consistency, like crème anglaise, is also divine spooned over cakes, fruits, or berries.
Mexican Vanilla Pudding
NatillasSometimes Mexican cooks serve this classic pudding with a sprinkle of cinnamon and toasted nuts or sherry-soaked raisins on top. Plain natillas (without garnishes) with its soft creamy consistency, like crème anglaise, is also divine spooned over cakes, fruits, or berries.
Ingredients
Makes 6 servings
- ¾ cup sugar
- 3½ tablespoons cornstarch
- ¼ teaspoon salt
- 2 large eggs separated
- 3 cups milk
- 1 tablespoon medium-dry sherry
- 1 teaspoon pure vanilla extract
Instructions
- In a heavy medium nonreactive saucepan, mix ½ cup of the sugar with the cornstarch and salt.
- Stir in the egg yolks until blended, and gradually whisk in the milk.
- Bring to a boil over medium heat, whisking constantly, and cook until thickened, about 6 to 8 minutes.
- Remove from the heat and stir in the sherry and the vanilla.
- Transfer to a bowl.
- Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top.
- Refrigerate until cold, at least 2 hours.
- (Natillas will have a creamy soft consistency.
- ) Spoon into small dessert bowls and serve cold.
- Garnish, if desired.
Notes & Wine Advice
Pudding keeps, covered and refrigerated, up to 3 days.