{"id":24088,"date":"2019-04-30T15:41:30","date_gmt":"2019-04-30T20:41:30","guid":{"rendered":"https:\/\/sites.imsa.edu\/acronym\/?p=24088"},"modified":"2019-04-30T15:41:30","modified_gmt":"2019-04-30T20:41:30","slug":"natillas-the-spanish-custard","status":"publish","type":"post","link":"https:\/\/sites.imsa.edu\/acronym\/2019\/04\/30\/natillas-the-spanish-custard\/","title":{"rendered":"Natillas: The Spanish Custard"},"content":{"rendered":"

Although Casa de Alma events wrapped up last Saturday, it is never too late to enjoy Spanish cuisine.  The natilla is a traditional custard formed mainly from egg, milk, and sugar. Although similar to flan, it features a thicker texture and a heavier reliance on cinnamon. The simplicity of the dish allows for its quick creation – perfect for an IMSA student craving a sweet snack. <\/span><\/p>\n

Ingredients  <\/b><\/p>\n

4 cups milk<\/span><\/p>\n

1\u20442 teaspoon salt<\/span><\/p>\n

2 teaspoons vanilla<\/span><\/p>\n

1\u20443 cup flour<\/span><\/p>\n

1 cup sugar<\/span><\/p>\n

4 eggs<\/span><\/p>\n

Ground cinnamon<\/span><\/p>\n

Procedure (about 20 minutes, makes 6-8 servings) <\/b><\/p>\n

    \n
  1. Heat milk in a saucepan on medium high. <\/span><\/li>\n
  2. In a separate bowl, separate yolks from egg whites. Beat the egg yolks then add sugar, flour, and salt. <\/span><\/li>\n
  3. Temper mixture with about \u00bd to 1 cup of warm milk. <\/span><\/li>\n
  4. Add mixture to saucepan and heat until it boils and thickens<\/span><\/li>\n
  5. Add vanilla.<\/span><\/li>\n
  6. Remove from heat<\/li>\n
  7. In a large bowl, whisk the egg whites until stiff and fold mixture into egg whites.<\/span><\/li>\n
  8. Sprinkle cinnamon on the top. <\/span><\/li>\n
  9. Serve warm or refrigerate and serve chilled. Enjoy! <\/span><\/li>\n<\/ol>\n

    Adapted from: <\/b>https:\/\/www.geniuskitchen.com\/recipe\/natillas-447437<\/b><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Although Casa de Alma events wrapped up last Saturday, it is never too late to enjoy Spanish cuisine.  The natilla is a traditional custard formed…<\/p>\n","protected":false},"author":374,"featured_media":24096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1019,2727],"tags":[2579,2853],"coauthors":[2749],"class_list":["post-24088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-imsanews","category-cookbook","tag-imsa-cookbook","tag-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/posts\/24088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/users\/374"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/comments?post=24088"}],"version-history":[{"count":9,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/posts\/24088\/revisions"}],"predecessor-version":[{"id":24142,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/posts\/24088\/revisions\/24142"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/media\/24096"}],"wp:attachment":[{"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/media?parent=24088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/categories?post=24088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/tags?post=24088"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/sites.imsa.edu\/acronym\/wp-json\/wp\/v2\/coauthors?post=24088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}