Basque Cream (Natillas) Dessert Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Servings
- 1 quart, 16 serving(s)
Categories
- Dessert
- Sauce
- Basque
- Double Boiler
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
From Teresa Barrenechea in The Basque Table, this is a great sauce to dress up plain cakes or custards. This recipe accompanies her Recipe #397727 and I didn't include it in that recipe because the amount it makes is way more than is needed and it throws off the nutritional values considerably! It is the equivalent to pouring custard, natillas (although more liquid than the firmer Santa Fe style natillas) or creme anglais.
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Equipment
Saucepan, whisk, mixing bowl, double boiler or heatproof bowl and saucepan
Ingredients
- 1 quart heavy cream
- 2 cinnamon sticks
- 6 large eggs
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- ground cinnamon
Instructions
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.
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