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Natilla
Chef Eddy Recipe
Natilla
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Natilla is a creamy egg custard that is great for entertaining as it can be made ahead of time and will store for up to two days. This sweet, thick pudding is definitely a comfort food.

Prep time
0:15
Bake/Cook time
0:10
Yield
8 servings
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Natilla
Extra Fine Granulated Sugar
Cinnamon Sugar
Prep time :
0:15
Bake/Cook time :
0:10
Yield :
8 servings

INGREDIENTS

DIRECTIONS

  1. Bring milk and cinnamon stick to a boil. Take lemon and remove a two inch strip of lemon zest, add to milk along with salt. Remove from heat and cover with lid or plastic wrap and infuse for 30 minutes.
  2. Remove lid and return to boil.
  3. In a separate bowl combine yolks, water and cornstarch and whisk until very well blended. Add vanilla extract and sugar and whisk until well combined.
  4. When milk boils, pour egg yolk mixture into milk and using a firm whisk stir vigorously until milk boils again and mixture thickens like mayonnaise.
  5. Remove from heat, remove whisk and cover custard with plastic food film touching custard. Place saucepan in bowl filled with cold water. After a few minutes remove water and replace with fresh cold water and ice cubes. (This will cool custard fast and prevent bacteria growth).
  6. Once custard is cool transfer to refrigerator. To serve, using a spoon fill glasses or bowls and sprinkle with cinnamon sugar.

IMPERIAL SUGAR INSIGHT

Natilla will remain excellent for at least 2 days in refrigerator. Use only rind of lemon as lemon juice will curdle milk.

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