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09 February 2007 @ 01:22 pm
Natillas Peruvian Custard  

14 ounce Canned Mexican Condensed Milk
3 cup Whole Milk
½ tsp. Baking Soda
1 cup Dark Brown Sugar
¼ cup Water
1 tsp. Vanilla

In a small saucepan, bring the condensed milk, fresh milk and baking soda to a boil over high heat, stirring constantly. Immediately remove pan from the heat.
Combine brown sugar and water in a heavy 4 to 5 quart saucepan and cook them over low heat, stirring constantly, until well blended. Pour in the milk mixture, add vanilla and stir well. Cook over low heat for 1 hour and 30 minutes, stirring occasionally, keep an eye out for any burning and regulate heat accordingly. The mixture will thicken greatly, turn golden and have amber halos around the top layer as it begins to set. Serve the custard after it cools or refrigerate for a thicker consistency.
This custard is extremely rich, so I do not recommend eating more than 1/4 of a cup.  I think it might be fun to experiment with putting a creme brule burnt sugar crust on the top.