Santa Fe Natillas

Name: Santa Fe Natillas
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 6-oz servings, 6 serving(s)
Ingredients: 2 eggs, separated; 2 cups heavy cream, divided; 1/4 cup sugar; 2 tablespoons flour; salt; 1/4 teaspoon vanilla; nutmeg; cinnamon (preferably Canela)

Submitted by East Wind Goddess

"Santa Fe Natillas are like iles flottantes, floating islands, but with the meringue folded into the pudding. The recipe is most authentic with canela (Mexican cinnamon) and Mexican vanilla. When I can't be in Santa Fe, this is comfort food! This recipe comes courtesy of the Santa Fe School of Cooking and is one that I particularly enjoy, so I'm parking it here for safekeeping."

Download

Ready In:: 1hr 10mins
Ingredients:: 8
Yields:: 6 6-oz servings
Serves:: 6

ingredients

2 eggs, separated
2 cups heavy cream, divided
¹⁄₄ cup sugar
2 tablespoons flour
salt
¹⁄₄ teaspoon vanilla
nutmeg
cinnamon (preferably Canela)

directions

Make a paste of the egg yolks, flour and 1/2 cup of the heavy cream.
In a saucepan combine 1/4 cup of sugar and a pinch of salt with the remaining heavy cream and bring the mixture to the boiling point.
Remove the mixture from the heat and whisk into the egg mixture gradually.
Pour the mixture into a double boiler and cook slowly over simmering water until it thickens (20 minutes).
Mix in the vanilla and remove from the heat, allowing it to cool.
The recipe can be made ahead until this point.
Beat the egg whites with 2 tablespoons of sugar until stiff but not dry. Gently fold the meringue into the cooled custard.
Sprinkle with freshly grated nutmeg and/or cinnamon and serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

East Wind Goddess

I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines. I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list... My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

View Full Profile