Originally posted here
http://www.forumthermomix.com/index.php?topic=769.msg3405#msg3405The recipe we have here in Spain is called 'Natillas' which is a custard dessert, but poured into small bowls and a plain Marie biscuit on top, served chilled. Very popular with children and DH!!! But obviously can be served as hot custard too!
The recipe we use here is either 6 yolks(if you have them left over from a meringue or something) if not 3 whole eggs. All ingredients thrown in together.
3 whole eggs
130g sugar
vanilla sugar sachet (if you don't get that there, just add bit of vanilla extract)
600g milk
1 teaspoon corn flour
(I also add a bit of liquid caramel so it's more yellowy!)
Throw all the ingredients in, 8 mins, 90º, speed 4, half way through cooking time take off MC (this stops it curding, I think!) By allowing more air to circulate in THX. Chill for at least 2 hours.
However there is a tip, if it does curdle or separate, just add half MC of cold milk and 30 seconds speed 4.
Mine has never curdled. Great everyday dessert in my house. Nothing special......but kids love them. Try them cold and see what you think, can also be sprinkled with cinnamon instead of biscuit on top.
This one in the photo has brown sugar, 3 whole eggs and some vanilla bean extract. Its delicious cold!
Members' commentsJD - how light and fluffy is this recipe. Another winner!
natslim - I made this delicious custard yesterday. I do have a question about the consistency. My turned out like a very thick sauce. I had hoped it would be more like a soft pudding? I used 6 egg yolks. Would you mind letting me know what the proper consistency is? Maybe it is supposed to be a bit thin!
JD - Tanya, it is so long ago when I made this custard but my review says it was light and fluffy. I would have used whole eggs so maybe that is the difference.
Thermomixer - It should be thick enough after chilling that you can do as Bron did and put a biscuit on top and not have it sink.
May be yolk size - wonder if we should use weights of eggs/yolks ?
JD - Natslim, I needed some custard for another recipe today so thought I may as well make Bron's recipe so that I can do a fresh review for you. I used eggs straight out of the fridge, low fat long-life milk and used 1 tablespoon cornflour instead of 1 teaspn. The sweetness level could be reduced a bit but it is a lovely custard, light but not as fluffy as last time due to the increased amount of cornflour I'd say. I think I prefer it this time though and I could certainly sit a biscuit on the top.
tasbell - So I tried this recipe the other day and it was a complete failure!! Sad I ended up with runny custard that did not even thicken in the fridge.
The only thing I did differently from the recipe was I put the butterfly in.
After the initial time it was still runny so I added another egg and a heaped table spoon more of cornflour and put it on for another 5 minutes which resulted in no thickening.
I thought it may have been my eggs and milk but I made the EDC recipe just fine the next day.
Could the butterfly have caused it to not thicken?
JD - Tasbell, I have just made another batch of this and pretty well did as I told Natslim previously. I reduced the sugar to 100g (used rapadura this time to get that caramelly taste), used 4 eggs because I would normally use large eggs and I only had medium today (weighed them, a total of 150g). I never use the butterfly when making custard but I did do as Bron suggested and that was to remove the MC halfway through to incorporate some air into the mixture. I will get back to you later to explain the consistency once it has set but with me using 1 tblspn cornflour and not the 1 tsp as per Bron's quantities, my batch will not be as light and fluffy as hers. If there were more people here to help me eat the custard, I would have done 2 batches to compare - the second using only 1 tsp cornflour and just 3 eggs, regardless of their size.
This was perfect and it really was light and fluffy. You do need to use 1 tblspn cornflour though.
