Atolillo (Straightforward Custard) Recipe
I grew up in a household the place dessert was on a regular basis served, and atolillo was ceaselessly on the menu. It was a crowd-pleaser and easy ample to pull collectively even on a busy weeknight. Atolillo is a humble little custard made with milk, egg yolks, sugar, cornstarch, and frivolously flavored with cinnamon. It’s thick ample that you’d be capable of eat it with a spoon, nevertheless not so thick that sipping will probably be out of the question. It’s splendidly comforting served warmth merely as rapidly as a result of it is made, nevertheless it is refreshing served chilled, too.
I’ve seen Nicaraguan recipes for atolillo thickened with rice and Guatamelan variations made with corn. Although rice and corn are widespread in Central American dishes and drinks, I’m sure the sheer consolation and simple texture of cornstarch made it a really perfect substitute for this recipe.
Notes: The atolillo will thicken solely to the consistency of yogurt, so don’t anticipate it to be thick and pudding-like. Nonetheless, since it’s a starch-bound custard, as quickly because the atolillo entails a boil you have to allow it to boil for an additional 1 to 2 minutes to steer clear of weepy outcomes.
Atolillo (Straightforward Custard) Recipe
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3 cups milk
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3/4 cup sugar
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3 tablespoons cornstarch
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3 huge egg yolks
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1/8 teaspoon salt
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1 cinnamon stick
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2 tablespoons unsalted butterdecrease into 2 gadgets
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1 teaspoon pure vanilla extract
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2 teaspoons flooring cinnamon
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Ship milk to boil on stovetop in small saucepan or in microwave-safe bowl in microwave.
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In an enormous, heavy-bottomed saucepan whisk collectively sugar, cornstarch, egg yolks, and salt. Whereas vigorously whisking, add 1/4 cup scorching milk to temper, then proceed whisking and add remaining milk in a gradual, common stream.
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Add cinnamon stick and convey the mixture to boil over medium heat, whisking regularly; mixture will thicken to the consistency of yogurt. Proceed to boil for 1 to 2 minutes.
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Take away from heat and stir in butter and vanilla extract. Take away and discard cinnamon stick.
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Strain custard into huge bowl and serve warmth with a dusting of flooring cinnamon. Alternatively, press a little bit of plastic wrap straight onto the atolillo’s flooring and refrigerate until chilly, then serve chilled.
Explicit gear
heavy-bottomed medium saucepan, strainer
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