Natillas — the poured egg custard dessert of New Mexican and Spanish Colonial cooking — is the Western Hemisphere version of the Spanish natillas, survived in its purest form in New Mexico's isolated colonial communities. It is a simple, light, egg-and-milk custard flavoured with cinnamon, served at room temperature or slightly chilled — a dessert of extraordinary delicacy achieved through the simplest possible ingredients.
- **The egg:** Whole eggs plus additional yolks — the yolks provide richness and colour; the whole egg provides the set. - **The milk:** Whole milk only — skim milk produces a flat, watery natillas without the characteristic richness. - **The tempering:** Hot milk added gradually to the beaten eggs while whisking continuously — the tempering prevents the eggs from scrambling on contact with the hot milk. - **The cooking:** Over the lowest possible heat, stirring constantly, until the mixture coats the back of a spoon (82°C). Never above 85°C — the eggs curdle. - **The cinnamon:** Mexican canela (soft Ceylon cinnamon) infused in the warm milk before tempering, and then ground canela dusted over the finished custard at service. - **The consistency:** Slightly thicker than a pouring cream but not as thick as a set custard — pourable into a shallow bowl, where it spreads to the edges. [VERIFY] Jamison's natillas recipe.
Rancho de Chimayó