Source: Lourdes Luna. Indianapolis, IN. 1996
Makes 6 servings.
Preparation time: 40 minutes
Tips: Do not stop stirring or increase heat to speed up.
Natilla
Mexican Custard
Ingredients
Preparation
1 can (14oz.) sweetened condensed milk
1 can (12oz.) evaporated milk
1 cup milk
4 egg yolks
1 fresh fig leaf, if available
1 teaspoon vanilla extract
powder cinnamon to sprinkle on top
pecan halves and glaze cherries
1. Mix all ingredients in blender EXCEPT vanilla extract.
2. Place mixture and fig leaf in medium saucepan on top of stove at LOW heat until it comes to a slow boil, stirring frequently to prevent burning on the bottom.
3. Boil slowly stirring constantly for several minutes until thicken. Do not allow mixture to stick to bottom or it will have the flavor of burned sugar
4. Off heat add vanilla and transfer to a glass bowl, sprinkle powder cinnamon on top and /or decorate with pecan halves and glaze cherries (optional). Refrigerate for several hours before serving.
