Recipe courtesy of Avocados From Mexico
Recipe courtesy of Avocados From Mexico
Watch how to make this recipe.
Orange and Avocado Natilla (Mexican Custard Pudding)
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- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 184 mg
- Sodium
- 83 mg
A dearly loved and very light and thin custard style dessert from Mexico, natilla is a welcome sweet ending to a meal. In this recipe, the natilla is infused with reduced orange juice and gets extra creamy and nutty with the addition of avocado. Cacao nibs as a garnish round it out in a beautiful and balanced way.
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 184 mg
- Sodium
- 83 mg
Ingredients
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.
