Tag Archives: Pistachios

Natilla con Turrón de fresa (Custard topped with strawberry candy)

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Natillas (custard) were born inside European convents. When the Spaniards arrived to Mexico, they brought a great asset that would transform Mexican cuisine forever; THE NUNS. These hard-working dedicated women who spent long days in the kitchen had a sweet tooth, and they were not shy to share all their sweet delicacies. Natillas were one of the many delicacies they used to prepare, just a simple cheap and nutrient rich food, much needed to withstand those long working days.

Ingredients:

(Serves 4)

Natilla

  • 2 cups whole milk
  • 60g sugar
  • 1 vanilla bean (Scrape the seeds and use the stalk)
  • lemon rind 1 long piece
  • orange rind 2 long pieces
  • 3 egg yolks
  • 1 tbsp cornstarch
  • chopped pistachios

Turrón de Fresa

  • 250g strawberries (puree and strained)
  • 60g  raspberries (puree and strained)
  • 1 egg white
  • 250g sugar

Directions:

Natilla

Boil the milk with the lemon and orange rind, half the sugar and the vanilla bean. In another bowl whisk the egg yolks, cornstarch and the rest of the sugar. Whisk a bit of the warm milk into the egg yolks to temper them. Add the remaining milk while continuously whisking, bring back to the saucepan and cook in low heat whisking constantly until thickened. Divide the Natilla in 4 plates and refrigerate until set. To serve sprinkle the chopped pistachios and top with the Turrón de Fresa.

Turrón de Fresa

Mix all the ingredients in a deep bowl until double in size. Prepare it up to one hour before serving.