Name: Orange and Avocado Natilla (Mexican Custard Pudding)
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 1/2 cups fresh squeezed orange juice; 2/3 cup sugar; 2 cups milk; 1 cup heavy cream; 4 tablespoons cornstarch; 5 egg yolks; Pinch of salt; 1/2 cup ripe and completely mashed avocado; 1/4 cup cacao nibs

Directions

Pour the orange juice into a medium saucepan and place over medium heat. Add the sugar, stir and, once it comes to a gentle simmer, 4 to 5 minutes later, cook for 5 minutes. Let cool.
In another saucepan, pour in the milk and place over medium-low heat. Once it comes to a simmer, remove from the heat.
In a medium bowl, beat together the cream, cornstarch, egg yolks and salt until thoroughly combined. Gently pour the warm milk in a thin stream into the egg yolk mixture, beating well with a whisk or fork. Once mixed, pour the orange mixture into egg yolk-milk mixture in a thin stream, whisking as you do. Return the entire mixture to a saucepan and place over medium-low heat, bring to a gentle simmer and cook, stirring occasionally, until it coats the back of a wooden spoon, about 15 minutes. Remove from the heat. Mix in the avocado, whisking thoroughly with a whisk or fork until thoroughly combined. Strain the mixture, using a fine strainer, onto a bowl.
Chill the mixture by placing the bowl over an ice bath. Cover the natilla with plastic wrap placed directly onto the custard so it will not create a film. Place in the refrigerator and let completely chill. Serve by spooning the natilla into bowls and garnish with cacao nibs.

Orange and Avocado Natilla (Mexican Custard Pudding)

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