Key Highlights
- Discover a simple and easy dessert recipe for a classic creamy Spanish custard.
- This recipe enhances the traditional Spanish custard with the unique texture of Jubes nata de coco jelly.
- Learn about the origins of natillas and its many regional variations.
- Our step-by-step guide ensures a perfectly smooth and rich custard every time.
- Infused with lemon and cinnamon, this dessert is both comforting and elegant.
- Find tips on how to serve this treat and prevent common cooking issues.
Introduction
Are you looking for a dessert that is both simple and incredibly satisfying? Meet natillas, a beloved Spanish custard known for its rich, creamy texture and delicate flavors. This sweet custard is traditionally infused with cinnamon and a hint of citrus, creating a comforting treat that has been cherished for centuries. In this guide, we'll not only show you how to make classic natillas but also how to give it a delightful modern twist with chewy, sweet Jubes.
What Are Natillas? Understanding This Traditional Custard Dessert
Natillas is a traditional custard dessert originating from Spain. Its name is a diminutive of "nata," which means cream, perfectly describing its luscious consistency. The foundation of this creamy Spanish custard is simple: milk, sugar, and egg yolks. These ingredients are slowly cooked together to create a smooth, rich pudding.
Often flavored with cinnamon, lemon zest, or vanilla, natillas is a perfect example of how a few quality ingredients can create something truly special. This traditional custard strikes a beautiful balance between sweetness and spice, making it a popular dessert across Spain and beyond. Now, let's explore where this dessert came from and how it's enjoyed.
Origins and Regional Variations of Natillas
The exact origins of natillas are thought to trace back to the convents of the Middle Ages in Spain. Nuns were known for creating various Spanish desserts using leftover egg yolks, as the whites were often used for starching clothes. This resourceful baking likely led to the creation of the first Spanish custard we now know as natillas. From Spain, the recipe traveled with conquistadors to the Americas, where it evolved.
Different cultures adapted the dessert to their local tastes and available ingredients. For example, Colombian natilla often uses panela (unrefined cane sugar) and contains no eggs, giving it a distinct flavor and texture. The Cuban version typically starts with evaporated milk instead of fresh milk, resulting in a richer base.
In the United States, New Mexican natillas is the most similar variation to the original Spanish recipe. However, it sometimes uses flour instead of cornstarch as a thickener, which can slightly alter the final consistency. These regional differences showcase the versatility of this beloved dessert.
How Natillas Is Traditionally Served
Serving natillas is a simple affair that highlights its creamy texture and delicate flavors. The sweet custard is typically chilled for at least two hours, allowing it to set into a firm but spoonable consistency. It is most often portioned into individual ramekins or small dessert dishes, making it an elegant choice for any occasion.
The most common way to garnish natillas is with a dusting of cinnamon powder right before serving. This adds a final touch of warm spice that complements the cinnamon sticks used to infuse the milk during cooking. The visual contrast of the dark cinnamon on the pale custard is as appealing as the flavor combination.
While a simple sprinkle of cinnamon is classic, other toppings can also be used. Fresh fruit, a drizzle of caramel, or a dollop of whipped cream can make this dessert even more indulgent. For a modern twist, try adding Jubes Coconut Gel as a topping or base layer.
Why Add Jubes to Your Natillas Recipe?
Adding Jubes to your natillas introduces a surprising and delightful textural contrast. While the custard is smooth and creamy, Jubes nata de coco provides a fun, chewy bite. This nata de coco jelly, also known as coconut gel, adds a subtle sweetness and a unique mouthfeel that elevates the traditional dessert into a modern treat. If you are wondering where to buy nata de coco, Jubes are not just a tasty addition; they also make the dessert more interesting.
Jubes Nata de Coco brings a unique combination of flavor and texture to any dish. Made from fermented coconut water, this nata jelly de coco jelly is chewy and gelatinous, providing a satisfying bite that contrasts beautifully with creamy desserts like natillas. Jubes offers this delightful experience without artificial sweeteners or preservatives.
Easy Natillas Recipe with Jubes Nata de Coco
Creamy, gently spiced natillas get a playful chewy twist from Jubes Coconut Gel, a little at the bottom of each ramekin and a few pieces of Mexican coconut candy on top for garnish. The result is a classic, silky custard with surprise bites of coconutty chew.
Ingredient Table for Classic Natillas Custard with Jubes
|
Ingredient |
Amount |
|---|---|
|
Milk |
2 cups |
|
Lemon peel (two strips, no zest) |
2 strips |
|
Cinnamon stick |
1 |
|
Egg yolks |
2 |
|
Sugar (fine or regular) |
1/3 cup |
|
Cornstarch (corn flour) |
1½ tbsp |
|
Ground cinnamon (for dusting) |
½ tsp (approx.) |
|
Jubes Coconut Gel |
100–150 g (reserve some for the bottom and some for topping) |
Step-by-Step Instructions for Making Natillas with Jubes
- In a small–medium saucepan, gently warm the milk with the lemon peel strips and the cinnamon stick over medium–low heat. Heat until the milk is fragrant and steaming, do not let it boil. Allow the spice and citrus to infuse the milk for a few minutes.
- While the milk is warming, whisk the egg yolks and sugar in a small bowl until the mixture lightens and becomes slightly glossy. Stir in the corn starch and mix until smooth and lump-free.
- Remove the infused milk from the heat and fish out the lemon peel and cinnamon stick. Let the milk cool for a minute so it’s warm but not piping hot.
- Temper the eggs: slowly add a small ladle of the warm milk into the egg mixture while whisking continuously. Repeat with one or two more spoonfuls until the egg mixture is warmed through (this prevents curdling).
- Pour the tempered egg mixture back into the saucepan with the remaining milk and return the pan to low heat. Stir gently but constantly until the mixture thickens enough to coat the back of a spoon; this usually takes a few minutes. Remove from heat as soon as it reaches custard thickness.
- Prepare ramekins or serving glasses: place a spoonful (about 1–2 tablespoons) of Jubes Coconut Gel at the bottom of each ramekin. This creates a chewy base layer that will peek through when served.
- Pour the hot custard gently over the Jubes in each ramekin, filling them almost to the top. Let the custards cool to room temperature for a short while.
- To prevent a skin from forming, press a piece of cling film directly onto the surface of each custard, or cover the ramekins loosely. Refrigerate for at least 1 hour until fully chilled and set (longer chilling is fine).
- When ready to serve, remove the cling film. Spoon a few more pieces of Jubes Coconut Gel on top of each custard and dust lightly with ground cinnamon.
- Serve chilled. With each spoonful, you’ll get the smooth, creamy natillas and the pleasant chew of Jubes, a lovely contrast of textures.
Conclusion
In conclusion, making natillas with jubes is not just a delightful culinary experience; it also allows you to explore the fascinating textures and flavors of this traditional custard dessert. The combination of creamy natillas and the chewy goodness of jubes creates a treat that is sure to impress your family and friends. Whether served as a special occasion dessert or a comforting snack, this recipe promises both satisfaction and joy. So gather your ingredients, follow the easy steps, and indulge in a sweet treat that will transport you to the heart of tradition. Enjoy your cooking adventure!
Frequently Asked Questions
What tips help prevent natillas from curdling while cooking?
To prevent your Spanish custard from curdling, always cook it over low heat and stir constantly. Temper the egg yolks by slowly whisking in a small amount of the warm milk before adding them to the pot. Ensuring the cornstarch is fully dissolved with the yolks also helps create a smooth texture.
Are there dairy-free alternatives for making natillas custard?
Yes, you can make a dairy-free version of this dessert. Substitute the whole milk with a full-fat plant-based alternative like coconut milk or almond milk. Keep in mind that this will alter the flavor and texture of the traditional Spanish custard, but it can still be delicious.
How long should natillas set in the refrigerator before serving?
For the best texture, the creamy Spanish custard should chill in the refrigerator for at least two hours. This allows the custard dessert to set properly. For a firmer consistency, you can chill it for up to four hours before topping with cinnamon powder and serving as a delicious snack.
Where can I buy Jubes and nata de coco in the United States?
You can find Jubes and other brands of nata de coco jelly in most Asian grocery stores. They are also often available in the international food aisle of larger supermarkets. You can also get Jubes Coconut Gel directly from www.jubesusa.com to order your favorite Jubes flavors and have them delivered right to your door.
Who brings Jubes to US?
Jubes, the delicious nata de coco snack made with real coconut water, is proudly distributed across the U.S. by Jans Enterprises Corp, a trusted partner for retailers, ethnic grocers, and health food stores that want to bring global flavors to their shelves.
Does Jans distribute other products besides Jubes?
Yes, Jans Enterprises Corp carries more than just Jubes. Jans isn’t just one of the wholesale food distributors, it’s a dedicated food and beverage distributor passionate about introducing flavorful, innovative products from Southeast Asia to American consumers. From nostalgic Indonesian food classics to modern pantry essentials, Jans curates a diverse portfolio built on authenticity, taste, and trust. You can explore their full product catalog on the Jans Website.