Recipes from Mexico :: Mexican Desserts
Most Americans call it vanilla pudding, but the Southwest version is Natilla.
3/4 c. sugar
2 Tbsp. flour
1/2 tsp. salt
2 eggs, separated
2 c. milk
1/2 tsp. vanilla extract
Ground cinnamon
Combine sugar, flour and salt. Beat the egg yolks and 2 Tbsp. of the milk together. Add to the sugar mixture and beat until well combined.
Bring the remaining milk to just below boiling. Add the egg yolks and sugar mixture, stirring constantly. Reduce heat and simmer for 10 mins., stirring constantly, until it becomes the consistency of a thick custard sauce. Remove from the heat; allow to cool, then stir in the vanilla extract.
Beat egg whites until stiff. Fold the custard mixture into the beaten egg whites. Sprinkle and distribute with cinnamon and let sit for 1/2 an hour.
Natillas can be served warm or cold. Keep refrigerated if not serving immediately.
