Natilla with strawberry topping

Ingredients:

1 3/4 cups milk 1/2 cup fine sugar 1 tbsp cornstarch, dissolved in 3 tbsp water ( I hadn’t cornstarch at home, so I used corn flour) 1 cinnamon stick 1/2 tsp vanilla extract 2 egg yolks, lightly beaten ( I used the total egg) Dash of salt For decoration: 3-4 strawberry 1 tsp. margarine

2 tsp. sugar or more depending on the sweetness of the strawberries

 

In a large bowl, combine egg yolks, sugar, and cornstarch and mix until completely smooth. I put it in blender.Set aside.

In a medium saucepan, combine milks, cinnamon stick, and salt and bring to a boil over medium-low heat, watching closely and stirring occasionally to avoid scorching milk. As soon as milk boils, pour the egg mixture, into the heated, milk stirring constantly with wooden spoon in a low heat. Stir constantly (I’m writing in bold because it is must do job, If you stop stirring, lump will start forming.). Reduce heat to low, then cook 2 to 3 minutes, or until pudding thickens to desired consistency. Add vanilla, stir and remove from heat.

 

Keep ready your glass custard cups with a spoon inside it. Pour the natilla slowly over the spoon. The reason behind this is, the spoon will absorb maximum heat, will prevent the cups from cracking. 

 

In the mean time heat a saucepan. Add margarine, strawberries and sugar. If the strawberries are fresh, then juice will come out from them otherwise add water as required. When the strawberries will soft and the juice becomes thick, remove from the heat. Pour over the natilla. Let it cool at room temperature. Refrigerate for three hours before serving.

 

Serving size: 2

Sending to the Event: Dish start with 'N' at Learning to cook