 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Natillas" – news ·newspapers ·books ·scholar ·JSTOR(May 2018) (Learn how and when to remove this message) |
 A bowl of natillas from Madrid | |
| Place of origin | Spain |
|---|---|
| Main ingredients | milk and eggs |
Natillas (Spanish pronunciation:[naˈtiʎas]) is a term inSpanish for a variety ofcustards and similar sweet desserts in the Spanish-speaking world.[1] InSpain, this term refers to a custard dish made with milk and eggs, similar to other European creams ascrème anglaise. InColombia, the delicacy does not include eggs, and is callednatilla.
Natillas is a diminutive ofnata ("cream", in English), that is,crema de leche (milk cream), referring to the consistency of the dish.
In Spain,natillas is acustard dish typically made withmilk,sugar,vanilla,eggs, andcinnamon.[2] The dishis prepared by gently boiling the milk and slowly stirring in the eggs (often just the yolks) and other ingredients to create a sweet custard. It is often served with aMaría biscuit on top.
This custard (a thin pouring cream and not a coagulated custard) is similar toflan but is typically richer, includes cinnamon, and does not include caramel.[3] The differences between Spanishnatillas, Englishcustard or Frenchcrème anglaise are vague, mainly related to their thickness.
New Mexican natillas are derived directly from the recipes of Spain as a result of the Spanish Conquest and the existing Spanish descendants. Such natillas are custard-like in consistency and may, in some recipes, have flour in addition to egg whites. They are not to be confused with Mexican natillas.
InColombia,natilla is the most popularChristmas dish and is eaten along withbuñuelos andmanjar blanco, and it resembles a flan or pudding. Some of the ingredients include milk,panela (blocks of unrefined cane sugar), cinnamon sticks, and flour or cornstarch. Occasionally people like to add grated coconut, cheese or raisins but these are optional ingredients. To garnish it, powdered cinnamon is spread on top of the finished natilla. Natilla is found all throughout the Christmas season and usually stores sell pre-made natilla, with a variety of flavors including coconut, andarequipe; but one of the best known Christmas traditions in Colombia is making natilla in an improvisedcampfire in the streets or home patios. Another traditional way of making it includes addingaguardiente oranisette (anise liqueur) to it.
This term is used inPeru, especially the city ofPiura, a spread made of milk andchancaca that is boiled until it is thick and the sugar has caramelized to a rich brown color. The Peruvian confection is arguably more similar to Spanish natilla except that it is somewhat thicker and has no eggs.
InMexico, Natillas are also found[4][5] and resemble a thicker version of the dessert drink called "Atole."[6]
InCosta Rica, the term is used for a sour cream-like dairy product used as a condiment with a variety of dishes. The product is homogenized and pasteurized milk with a lower fat content (about 12%) than normal sour cream, some brands add salt to the cream.[7][8]
Natilla inCuba is classified as a cold custard dessert. Natilla is made with cornstarch, vanilla, sugar, eggs, lemon peel, cinnamon, and evaporated milk. Typically served on Christmas in small cups with cinnamon sprinkled on top.
There are two versions of this dessert that exist on the island.
One version is served for breakfast and cooked stove top in a pot. Served cold or hot, has less or no sugar because it is often served with honey, fruit and nuts.
Another version using the same ingredients is served on Christmas and baked in same fashion ascrème brûlée.
Both versions include, milk, coconut cream, sugar, a large amount of egg yolks, cornstarch, cinnamon, vanilla, zest, and orange blossom water.
Puerto Rican Natilla can be bought all year around in supermarkets and convenient stores as a prepackaged powder with just the requirement of heating with milk.
InGuam, the dish is often calledlatiya and was likely first introduced in the 17th to 19th centuries.[9] It is often made with canned evaporated or condensed milk.[9]
{{cite web}}: CS1 maint: archived copy as title (link)