Natilla De Pina (Pineapple Custard)

"This custard is eaten all over Latin America, but particularly in Cuba and Colombia. Orange juice can be substituted for the pineapple and, either way, it is terrific paired with Recipe #170551 posted separately."
 
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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by Um Safia photo by Um Safia
photo by Bev I Am photo by Bev I Am
photo by Bev I Am photo by Bev I Am
photo by twissis photo by twissis
Ready In:
4hrs 30mins
Ingredients:
7
Serves:
4-6
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ingredients

  • 2 cups whole milk
  • 12 cup sugar
  • 14 teaspoon salt
  • 1 cup pineapple juice
  • 1 tablespoon cornstarch
  • 2 egg yolks, lightly beaten
  • 1 teaspoon nutmeg, freshly grated
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directions

  • Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
  • Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
  • Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
  • Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
  • Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
  • Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
  • Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
  • Dust with nutmeg before serving.

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Reviews

  1. rosslare
    Nice, easy and subtle pudding.
     
  2. 2Bleu
    Simply wonderful! I made this as one serving and used half-and-half in lieu of whole milk. The directions are precise and easy to follow. The custard is smooth and creamy with no lumps using a wire wisk for the entire preparation. This dessert thickens up after adding the cornstarch/juice mixture and also continues to set up nicely during refrigeration. I paired it with leftover topping from Recipe #297527. This dessert is so smooth and creamy and it has wonderful flavor that melts in your mouth and has you begging for more... I now wish I made the whole batch. Thanks for posting Chef Kate, This is a definite must try recipe! :)
     
  3. Miami Michy
    Made one batch and then added another so it didn't thicken the way it should but the flavor is great. Will definitely try it again...highly recommended.
     
  4. Um Safia
    Reviewed for ZWT III. My son and I both really enjoyed this custard. I forgot to add a little nutmeg at the end which is a shame but other than that I stayed true to the recipe and enjoyed every last spoonful. It was simple to make by carefully following the instructions and I would be happy to make this again in the future.
     
  5. Tamaretta
    I agree with the previous review that the texture of this was off. I loved the taste, but this custard was not smooth at all. I used a 20 oz can of crushed pineapple (in juice) and drained the 1 cup juice from that. After cooling and then tasting the custard, I stirred in the crushed pineapple, hoping to disguise the texture. I think it was a great addition, but it didn't change the texture--still gritty. Since I love pineapple, I will prob. try this again after reviewing more custard recipes to see where I went wrong.. Thanks for posting!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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