I’m getting a bit of an early start this month with my Latin Flair recipe spotlight to celebrate Hispanic Heritage Month. Shout out to my Latino brothers and sisters! And a big weeeeepa to my peeps from Dominican Republic.
Ok – now that I got that out of my system let’s move on to some dessert, shall we. I want all the fellas to put on their best guayabera and fidora and ladies to let out the hair, strap on some high heeled sandals and slip into a flirty dress because we are heading to Cuba. (Yes, I know, this is quite a stereotypical depiction of Latinos but I think guayaberas and fidoras are sexy and I own quite a few flirty dresses…thank you very much) On this imaginary trip we are sinking our “teeth” into some rich, creamy Natilla – Latino Vanilla Pudding.
This pudding is oh, so delicious. And although Jello Vanilla Pudding Cups will always have a special place in my heart, Natilla is right next to it, give it warm hug. Think of this as a kicked up version of your favorite Jello Pudding Cup. It’s super rich, super thick, dense and the sprinkle of cinnamon at the end gives it a nice little kick and smokiness that warms your mouth. I originally thought Natilla was a predominantly Cuban treat but it’s actually quite common among Colombians as well.
I like to think of this as a more subtle but spicier version of Dulce de Leche that can be enjoyed warm or cold out of the fridge. If you want to kick it up another notch you can turn it into a creme brulee of sorts too and it will be equally delicious. Given it’s thickness, Natilla would also make a great filling for a layer cake. As you will read from the directions, this recipe could not be easier to make and does not require any special equipment, so make sure to give it a try. My only advice would be that once the mixture starts to thicken, instead of stirring it with a wooden spoon do so with a whisk to keep pesky lumps from forming.
Because I’m in the Hispanic Heritage Month spirit, stay tuned for more Latino dessert recipes through out the rest of October. In the meantime, leave a comment on this post to enter in A Chica Bakes’ first ever giveaway for a copy of Gloria and Emilio Estefan’s cookbook “Estefan Kitchen” where you will find tons of delicious and authentic Cuban recipes.
This giveaway is sponsored by none other than me. And to enter, you have until 9pm on Monday, October 19th to leave a comment. The winner will be randomly selected and announced on Tuesday, October 20th. Make sure that if you do not have a blog, you leave a way for me to contact you in case you win. And sorry, this giveaway is only open to those in the U.S and Canada.
by: Ana Quincoces Rodriguez
from: Sabor – A Passion for Cuban Cuisine
yield: 8 servings
1 cup condensed milk
3 cups whole milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 teaspoons vanilla extract
Ground cinnamon, for sprinkling
Combine the milks, egg yolks, sugar , salt and cornstarch in a large bowl. Stir or whisk well, until the sugar is completely dissolved. Strain the mixture through a fine sieve into a heavy saucepan. Stir in the vanilla and set the pan over medium heat. Cook the mixture, stirring continuously with a whisk or wooden spoon, until it begins to boil. Reduce the heat to medium-low and cook until the custard thickens for 15 to 20 minutes.
Pout the custard into individual ramekins and set aside to cook to room temperature. Cover the ramekins lightly with plastic wrap and refrigerate for at least 1 hour, until the custard sets. Sprinkle with cinnamon immediately before serving.