Sweet Basque Cream Natillas Recipes

Steps:

• 1. Directions: 1.Combine 1 cup milk and egg yolks in a large bowl, stirring well with a whisk; set aside. 2. Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat; gradually add remaining 1 3/4 cups milk, stirring constantly with a whisk. Stir in whipping cream. 3. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Remove from heat. 4. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat; bring to a boil. Cook 1 minute, stirring constantly. 5. Remove from heat. 6. Add butter to milk mixture; stir until combined. Place pan in a large ice-filled bowl for 25 minutes or until custard cools, stirring occasionally. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap; chill. 7. Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. 8. Beat in vanilla. Gently fold 1/2 cup of beaten egg whites into custard. 9. Spoon 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg. Yield: 8 servings

Steps:

• In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is infused with the cinnamon. Set the pan aside so the cream can cool.
• In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
• Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
• Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container (do not use plastic), and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
• This is also delicious served as a sauce for almond cake, and also with fresh raspberries -- !
• Enjoy!

Steps:

• In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.
• Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.
• Set the pan aside so the cream can cool.
• In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
• Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water.
• Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary.
• Remove the top pan or the bowl from over the hot water, and let the custard cool.

Steps:

• Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
• Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
• Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
• Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.
• Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse
• until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
• Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.
• Serving suggestion: assorted crackers .

Steps:

• In sauce pan warm milk.
• In separate bowl beat egg yolks, add sugar, flour and salt.
• Temper mixture with about 1/2 to 1 c of warm milk.
• Add mixture to sauce pan and heat until boils and thickens.
• Add vanilla.
• Remove from heat.
• In large bowl beat egg whites until stiff, fold mixture into egg whites.
• Sprinkle top with cinnamon.
• Place in fridge.
• Serve cold.

Steps:

• Preheat the oven to 350°F. Lightly butter a 10-inch pie plate.
• In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine. Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed. Transfer the mixture to a bowl.
• Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top. Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack.
• Spoon Sweet Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve.
• Note: Almonds, easy to find in any supermarket, are most commonly sold raw or blanched. Buy raw almonds, if possible. Because you will be grinding the nuts, it doesn't matter whether they're whole or sliced when you buy them.

Steps:

• In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. Set the pan aside so the cream can cool.
• In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
• Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
• Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container, and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.