Simple, sweet, and so much fun, my Spanish custard recipe, or natillas de leche, promises creamy, gooey goodness with every spoonful.
It only takes a couple of ingredients, patience and these tips to make a delicious Spanish omelette.
Torrijas have long been part of the Spanish cuisine. Know how to make this decadent delight with our easy-to-follow Spanish Torrijas recipe.
Steak Tortillas are a mouthwatering and versatile dish that brings together tender, flavorful steak with fresh, vibrant toppings, all wrapped up in a soft
Spanish omelette or Tortilla Espanola is a simple potato recipe dish that can be enjoyed hot or cold, as a starter, main dish or as tapas at a picnic.
If you know some recipes from Spain then you know that the backbone of Spanish cooking when we talk about savory dishes is onion, garlic, and olive oil. There is a recipe that allows you to cook these and other vegetables to perfection, and have a sauce that can be used in different ways. We are talking about the Spanish sofrito recipe.
Delicious Cuban Picadillo is a Latin America comfort food favorite made with lean ground beef, potatoes, bell peppers, green olives, capers and raisins simmered in a perfectly seasoned tomato sauce.
Many people like to order flan when their eating out; however, it's such an easy dessert to make, there's no reason to wait for a special occasion.
Inspired by Yucca con Ajo, these Cuban Mojo Potatoes cooked on the grill in foil packets are loaded with flavor. Combined with garlic, onions, olive oil, lime, and seasonings, sealed tightly in aluminum foil and cooked directly over the charcoals, they are the perfect accompaniment to the Cuban Mojo Chicken or my Mojo Shrimp with Garlic Spinach and Mushrooms.
Mexican Chicken Adobo aka Adobo de Pollo, features tender chicken thighs and chicken legs braised in a rich and deeply flavored adobo sauce made with dried chiles and spices. Enjoy the traditional Mexican flavors of this savory, spicy and robust chicken recipe for dinner any day of the week.
Natilla is a rich, creamy egg custard popular in many Latin American countries. Variations of this smooth, sweetly spicy dessert can be found in Mexico, Spain, Cuba, Costa Rica and Colombia. Natilla is a simple comfort food made with sugar, milk, eggs, vanilla, and cinnamon. While Natilla is traditionally served around the holidays, it's a welcome addition to any gathering no matter the time of year.
Growing up my Tata (grandmother) use to make these cute little rich Natillas pronounced "na-tee-ya" (milk custards) her version was infused with lots of cinnamon and vanilla, dotted with raisins, and served in these little Styrofoam cups dusted with cinnamon powder. For winter we would eat them warm and hot, but I remember in hot summers she'd cool these custards in the fridge, and I just couldn't get enough of them, they were rich, sweet, cinnamon y. However my grandmother would always make 2 batches, one with raisins, and one without since my father HATES raisins, and occasionally the Natilla was poured into a large container/ mold to eat family style with everyone spooning into their plate as much Natilla as they wanted. Natilla is one of those desserts that always brings me fond memories of my Tata's cooking, and child hood sweets. Natilla along with "Pudin de Pan" (Cuban style bread pudding smothered in syrup) is something I grew up eating lots of, and we still make them several times a year :) Ingredients: -4 cups of whole milk -1/2 stick butter (optional) -1 cup of white sugar -1 large or 2 small sticks of cinnamon -1 teaspoon vanilla extract -peel of 1 lime, or lemon or 1/2 an orange (optional my older sister HATES citrus in natilla) -5 egg yolks -1/2 cup cornstarch -1/4 cup water or milk (a little more or less to dilute cornstarch) -1/2 cup raisins (optional) To garnish: -dust with a few pinches of cinnamon powder Directions: (1) In a medium pot, add whole milk, sugar, cinnamon sticks, and citrus peel if using. Leave at medium high heat, stirring occasionally. (2) Meanwhile in a medium bowl add cornstarch. add water little by little to dissolve cornstarch whisking with fork until the cornstach dissolves into a white milk like constistency, whisk in egg yolks, and set aside. This will be your "cornstarch and egg yolk slurry" (3) By now you milk should be hot and kind boiling, keep an eye on it while your preparring the slurry or it may over flow, if it boils lower heat to prevent spillage. (4) So now that it's bubbling, quickly whisk in cornstarch and egg yolk slurry, with a large whisk, and whisk non stop in one direction or else your custard will lump up and break, raise the heat, and when it starts thickening (5) The first boil it gives up, like bubble or burst, quickly turn off heat, remove and pour into a mold. Or pour into small individual serving bowls. (6) Dust with cinnamon :) PLEASE NOTE: (1) If you want a richer custard you may add 1/2 a stick of butter to heat together with the milk, my grandmother sometimes does this sometimes doesn't (2) The egg yolks I used were from my friends house, her chickens produce beautiful strong golden yellow egg yolks that color everything a strong yellow which is why I used them, if using typical store bought egg yolks you won't get this color unless you use a lot of egg yolks which is unnecessary. This may sound like taboo, but my grandmother and me, we use "Bijol" (anatto seed powder) or "Colorante" (coloring) to make the natilla yellow if we use store bought eggs to give it a rich color. When doing this be sure you add the coloring when your simmering the milk so it dissolves completely. (3) I know 1/2 cup cornstarch may seem like a lot for some cubans, but it's actually "4 cucharadas grandes" which is the measurement my grandmother uses, which is 4 regular eating tablespoons with humps on them what we in Spanish call, "cucharadas colmadas" (peaked tablespoons) I measured them out and it was actually 1/2 cup. So I guess the cornstarch to milk ratio is 1 heaping tablespoonful per cup. (4) The one I made in the picture, had no butter, or raisins, and I left out the vanilla and only used cinnamon and orange peel, it was delicious and light yet rich :) IF YOU LIKE THIS RECIPE... you may want to check out my post for "Leche Frita" (fried milk custard squares)
This is a staple Cuban recipe that is extremely easy to make and requires simple pantry staple ingredients. Cuban ham croquettes are a crowd-pleaser.
Boniatillo , boniatillo is the name of a dessert in Cuban Cuisine that is like a creamy, sweet smooth pudding made from the Cuban White Swe...
A regular item in our CSA box is Cuban Oregano. It has a lot of different names such as: Spanish thyme, Indian mint, Soup mint, French thyme or Indian Borage and it’s a native to Southern and Easte…
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
The south of Spain never fails to have good dessert recipes and here we will present to you another delicious and easy recipe. It is about the Natillas de Leche, and if you prepare this recipe then you will have the perfect dessert for any occasion that you can enjoy at any time of the year. Let's make this Spanish custard recipe together.
Here's another delicious Spanish delicacy that I made at home from scratch... Croquetas de jamon! Or crunchy creamy Spanish ham croquettes.
Flan - Silky, smooth, custard like texture and caramel topping. Easy to make and delicious to eat, this Flan recipe is a win-win. This flan is originated from Mexico and it is also known as Mexican flan, Spanish Flan, Tres Leches Flan. Learn how to make the best flan with step by step pictures & video. If you enjoy this recipe, check my caramel custard & eggless creme caramel.
Cook your some of your favorite Mexican recipes home any night of the week, here are 25+ Great Mexican Recipes to inspire you!
Someone commented my blog, they said they wanted to learn to make, "Chilindron" which is the Cuban Lamb stew. It can also be made with "mutt...
Flavorful spanish omelette filled with onions and potatoes.
Abuela's Cuban Natilla is a step by step guide to dessert heaven. This Natilla recipe is easy to follow and the results are delicious.
This saffron-infused Mixed Paella comes loaded with Spanish sausage, juicy shrimp, mussels, clams, and calamari. Feel free to substitute one, or both, or the aforementioned with chicken, rabbit, duck, beans, or additional veggies.For best results, cook your paella in a large, round paella pan that is at least 15- to 18-inches. I used this Lodge pre-seasoned 15-inch skillet from Amazon. It was a tight fit, but everything made it in.
Natillas de Leche is a rich vanilla-flavored egg custard from Spain, lightly flavored with lemon and cinnamon. Here's a recipe to make it.
Paleo, gluten free, vegan, dairy free garlic yuca - so good!
