Mexican Vanilla Pudding
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.
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Pudding keeps, covered and refrigerated, up to 3 days.
