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Recipe Category: Sauce
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Ingredients
Recipe for: Natilla – Sweet Custard Sauce
Serves 6
- 3 cups whole milk
- 2 long strips lime zest
- 1 (3- to 4-inch) piece canela
- 4 egg yolks
- 1 cup heavy cream
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- freshly ground canela, for sprinkling
Method
- Combine the milk, lime zest, and canela in a saucepan and cook over medium heat until bubbles form around the edges, 3 to 5 minutes
- Meanwhile, combine the egg yolks, heavy cream, sugar, cornstarch, and salt in a large heatproof bowl and whisk until the cornstarch has dissolved and there are no lumps
- Put the bowl on a towel so it doesn’t move around
- Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan
- Continue cooking, stirring often, until it coats the back of a spoon
- Strain the mixture and chill over an ice bath
- Place a piece of plastic wrap directly on top so it doesn’t form a crust
- When ready to serve, sprinkle some ground canela on top, and enjoy
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