Santa Fe Natillas

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

ingredients

Advertisement

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.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. 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.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes