I don't know a single person who doesn't love natillas. As a little girl, they were my favorite desserts, especially when my paternal abuelita made me fruit natilla, like this one made of pineapple that I wanted to share with you today. In my native Venezuela, we call it "manjar de piña" or "pineapple delicacy." Read on and you'll see why!
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Pineapple natilla
Makes 4 servings
Ingredients
2 cups of low-fat milk
2 cups of pineapple juice
2 tbsp. sugar
4 tbsp. corn starch (maicena)
To make:
1. Mix the juice with the sugar.
2. Mix the milk with the corn starch until it's well-dissolved.
3. In a large pot over low heat, cook the juice and start adding the milk and corn starch mixture in a continuous but slow manner. Stir constantly.
4. Continue cooking, stirring constantly to avoid lumps and to prevent the natilla from burning. The idea is to cook until the mixture becomes the consistency of a natilla, or firm custard.
5. Once it has the desired consistency, remove from the heat and serve in individual molds. Refrigerate for at least 1 hour before serving.
6. Serve cold and enjoy!
Image via Enriqueta Lemoine
