Nouvelle Natilla: A Modern Twist on a Spanish Classic

Ingredients

In this Nouvelle adaptation, the traditional Spanish Natilla is transformed into a more refined and elegant dessert. The original recipe is enhanced by infusing the custard with rum, adding a sophisticated twist to the dish. The presentation is also elevated, with a sprinkle of cinnamon for visual appeal. These modifications bring a touch of modernity and elevate the flavors to suit the Nouvelle cuisine style. We alse have the original recipe for Natilla al ron, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Ground cinnamon, for garnish Ground cinnamon, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 32g, 25g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
3. 3.
   Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon.
5. 5.
   Remove from heat and stir in the rum and vanilla extract.
6. 6.
   Pour the custard into individual serving dishes and let them cool to room temperature.
7. 7.
   Once cooled, refrigerate for at least 2 hours, or until set.
8. 8.
   Before serving, sprinkle each dish with a pinch of ground cinnamon for garnish.

Treat your ingredients with care...

• Rum — Choose a high-quality rum with a smooth flavor profile to enhance the taste of the custard.

Tips & Tricks

• For a more intense rum flavor, you can increase the amount of rum used in the recipe.
• To achieve a silky smooth texture, strain the custard before pouring it into the serving dishes.
• Serve the Nouvelle Natilla chilled for the best taste and texture.

Serving advice

Serve the Nouvelle Natilla in elegant individual dishes, garnished with a sprinkle of ground cinnamon. Accompany it with a delicate cookie or a tuile for an added touch of sophistication.

Presentation advice

Create an artistic presentation by drizzling a caramel sauce over the chilled custard. Add a sprig of fresh mint or a dusting of powdered sugar for an extra visual appeal.