MEMORIES FROM 12-2016: My Childhood Lemon Natilla… but with My Own Twist!

​Natilla, an egg custard, was traditionally served in my home as breakfast, warm and with lots of cinnamon. We inherited this dish from Spain. It is usually eaten year-round, however, it’s mostly serve during the holidays. Now, I learn that when I was a little girl (and chances are that since we are now in an era with an abundance of fast foods restaurants serving breakfast), this old tradition may be all gone.
 
But let’s go back to business. It is a simple recipe and also common to have your old family Natilla recipe. Therefore, few years ago, I decided to enhance "my old" Natilla recipe and UPDATE IT with my own twist. It is now exclusively for adults; (you will see why later) and furthermore, it’s no longer for breakfast, I serve it as dessert.  I hope that you will enjoy it.
 
Approximate Prep and Cooking Time: 20 minutes
Approximate Cost: $5.76 or $1.44 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients:
2     egg yolks (.36)
¼    cup white sugar (.40)
2     cups carnation milk ($1.25)
3     strips of lemon peel (no white membrane) (.15)
2     tbsp. of cornstarch (.15)
2     cinnamon stick (.15)
¼    tsp. fresh grind nutmeg (.15)
1     tsp. Vanilla (.90)
       Pinch of salt
 Garnish:
4 tsp. of Caribbean Rum-Coconut Flavor (1 for each glass) ($1.20)
4 tbsp. Cool Whip (.40)
8 Raspberries (.50)
Ground cinnamon to taste to sprinkle over the cool whip (.15)
 
Directions
(all ingredients must be at room temperature)
 
Beat together by hand with a spoon (in a coffee cup) the egg yolks and the sugar until the mix turn into a light yellow cream.
 
Combine milk and the pinch of salt, add to the egg cream slowly until all is mixed well.
 
Add the cornstarch to the mix until is totally dissolved and have no lumps.
 
Finally, add the lemon peel, nutmeg and cinnamon sticks.
 
In a non-reactive pan, on medium heat, add the liquid mixture and cook stirring constantly. It will begin liquid but it will start to become thick as it boils. When it starts to boil, reduce the heat and cook just until it begins to pop and has a creamy consistency. Turn the stove off and add the vanilla. Stir.
 
Pour carefully into 4 individual glasses, let them cool down at room temperature and then refrigerate.
 
When ready to serve add to each glass a teaspoon of Caribbean Rum, 1 tbsp. of whip cream, sprinkle with cinnamon powder on top and garnish with 2 raspberries.
 
Enjoy!