Blanca Rosa had a sweet tooth, but also was a big believer in the healthy attributes of egg yolks and whole milk. So she made this pudding often for her lucky daughters.
Every so often, she wouldn’t even cool the pudding, but would serve it hot in a glass with a cinnamon stick as a straw, and called it Ponche. It was one of my super favorites.
Natilla
Ingredients
- 6 cups whole milk
- zest of 1 lemon
- 1 cinnamon stick
- 5 tablespoons cornstarch
- 8 egg yolks
- 8 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, whisk 1 cup of milk with the cornstarch.
- In a large saucepan, add 5 cups of milk, lemon zest, and cinnamon stick. Warm until just before it boils, then remove from heat and let it sit for 10 minutes.
- In a large mixing bowl, beat yolks and sugar until frothy.
- Add the cold milk-cornstarch mixture and beat until thoroughly mixed.
- Remove the lemon and cinnamon from the hot milk with a slotted spoon. Return the milk to medium heat and add vanilla.
- Slowly pour the egg mixture into the warming milk while beating with a whisk or hand mixer on low. Don’t allow to boil. Keep stirring until it thickens.
- Pour through a mesh strainer into individual ramekins. Allow to cool at room temperature, then cover the ramekins and refrigerate until ready to serve.
- Dust the top with ground cinnamon, serve alone or with fresh berries.