Provided by Teresa Barrenechea
Categories Dairy Egg Dessert Fall Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 to 6 cups; serves 6
Number Of Ingredients 6
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.
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Shamiya Munson
[email protected]I'm not sure what went wrong, but my Basque cream turned out grainy. I think I overcooked it.
Kai Gilbreath
[email protected]This Basque cream is a great make-ahead dessert. It can be stored in the refrigerator for up to 3 days.
Corey Douglas
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the results are amazing.
Ryan Rubharo
[email protected]This Basque cream is the perfect dessert for a special occasion. It's elegant and delicious.
Ronisha Ghimere
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's a great dessert for any occasion.
Haji Javediqbal
[email protected]I'm not a huge fan of custard-based desserts, but this Basque cream is an exception. It's light and airy, with just the right amount of sweetness.
Motunrayo Bakare
[email protected]I made this for a potluck and it was a hit! Everyone loved the unique flavor and texture.
Yubraj Thapa
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The Basque cream is incredibly smooth and flavorful.
Naeem Anjum
[email protected]Absolutely divine! I've never had Basque cream before, but this recipe has me hooked.
asd qwe
[email protected]My first time making Basque cream and it turned out amazing! Thanks for sharing this recipe!
Larenz Jones
[email protected]I've tried many Basque cream recipes, but this one is by far the best. The flavor is rich and decadent.
Kumar Kanxu
[email protected]This recipe is a keeper! It's become a favorite in my household. Highly recommend!
Deanna Pearson
[email protected]Delicious! I love the creamy texture and the hint of vanilla. It's the perfect dessert for any occasion.
Hifza Shoaib
[email protected]The recipe was clear and easy to follow. I made it for a dinner party and my guests raved about it. Will definitely make it again!
Galane Gedefa
[email protected]This Basque cream is a delightful treat! It's easy to make and the results are impressive. My family loved it!