NATILLAS WITH THE MEDIEVAL SPANISH CHEF'S RECIPE FOR CREAMY PUDDING

Basic ingredients, eggs, sugar, lemon zest plus milk
Photo by: Lord-Williams

creamy pudding. Puddings and custards continue to be homemade in Spain. This pudding consists of eggs yolks, milk and sugar with a touch of lemon zest, brought to a boil and then left to set in a mold or individual bowls. Every housewife has a variation such as the pudding poured over lady fingers. Prior to serving it is sprinkled with cinnamon. [Grosso. 1996:274; and Tapiello. 1994:142]

THE MEDIEVAL SPANISH CHEF’S VARIATION OF BOILED CUSTARD OR SPANISH NATILLAS

Ingredients 

for 4 persons

Double the Recipe - It's that Good!
Photo by: Lord-Williams

Step 1

¾ c sugar

6 egg yolks and 3 whole eggs

2 ½ c whole milk

Step 2

¼ c brown sugar

zest from ½ lemon

⅛ c brandy

Garnish

2 bananas (optional)

1 tsp cinnamon

Preparation

Pour ingredients for step 1 into a pot, mix well and heat gently taking care not let it boil. When the mixture starts to thicken, add ingredients in step 2. Stir well and pour into individual bowls. Let cool. Then refrigerate.

When ready to serve slice ½ banana over each dish if desired and sprinkle with cinnamon.