Natillais the Cuban answer to a Frenchpot de crème.Here, an icy coffee granita tops the pudding for a cool contrast. (The puddings need to chill overnight and the granita needs freezing time, so be sure to start a day before serving.)
Ingredients
Makes 8
Step 1
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water.
Step 2
Pour 3 cups whole milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer over medium-high heat. Remove from heat; cover and let steep 15 minutes. Whisk egg yolks and 1/4 cup milk in medium bowl to blend. Sift cornstarch over; whisk until mixture is blended and smooth. Gradually whisk in warm milk mixture. Return mixture to same saucepan. Whisk mixture constantly over medium heat until custard boils, thickens, and is smooth, about 4 minutes. Discard vanilla bean. Whisk in sweetened condensed milk and vanilla, then whisk in melted chocolate. Pour pudding through fine strainer into 4-cup measuring cup. Divide chocolate pudding among 8 goblets or dessert glasses (allow about 1/2 cup chocolate pudding for each glass). Cover puddings and refrigerate overnight.
Step 3
Top each serving with scoop of granita and serve.
How would you rate Chocolate Natillas with Coffee-Bean Granita?
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Reviews (7)
Back to TopMade this in the morning & served that night. Followed recipe to a "t" and got many accolades. Used Ghiradelli chocolate.
carissagin
milwaukee, WI
6/18/2010
It seems a couple people have misread the recipe . 3 and 1/4 cup milk is required...The first 3 cups are poured into the saucepan and the reserved 1/4 cup is whisked into the egg yolks.
kimchi29
7/12/2007
i really liked this dish. it had a great flavor overall, but if you use a mocha pudding or vanilla it makes it even better!
cattyluvsfood
buxtonnnn!
5/29/2007
I made this for my gourmet dinner club, and everyone raved about it. I've had tastier puddings, (the "natilla" is pudding) but this was a stylish tasty dessert. I agree, it makes more granita than necessary, but I don't mind leftovers. Next time, I'll use my favorite pudding recipe
CelestineD
Indianapolis
6/9/2006
I made this for a gourmet club dinner that will be tonight. I made the granita 2 days ago and used a very rich Sumatran coffee bean. I am glad I did because with something milder all you would taste is sweet and not much coffee and if I were to make the granita again I'd cut way back on the sugar. For the natillas I had read the other review which said it tasted mainly of sweetened condensed milk and decided to use a really rich 82% Sharffen Berger dark chocolate and I am glad I did.It is yummy. I was generous with the vanilla beans and found I did not have to add liquid vanilla at all. With the extra dark chocolate the pudding has good balance but I am afraid the granita will not be the best paring with it.
cgrover
6/3/2006
Two things: there does seem to be an error in the list of ingredients - 3 1/4 cups milk when you actually just need and use 3 cups - and the granita recipe makes way more than needed to top 8 custard cups. Nevertheless, the recipe turned out fine for me. The natillas are outrageously rich, thick and chocolatey, and the granita was fun to make and very flavorful. I served this at my supper club and we all loved it.
kteddy
5/25/2006
我用巧克力但这道菜还是很好very bland and tasted like the sweetened condensed milk with a slight chocolate flavor. I cooked it until it was very thick but it was still runny after refrigeration overnight. I did not make the granita since I needed to make a new dessert anyway. BTW, the recipe listed 3 1/4 cups milk but only used 3 cups? A total waste of good chocolate and a very expensive vanilla bean.
aud1
Camas WA
5/18/2006
