:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110624AtolilloLG-761c78f69a854f0f94df54233cce52ea.jpg?w=1200&resize=1200,0&ssl=1 "Atolillo (Easy Custard) Recipe")
I grew up in a household the place dessert was always served, and atolillo was repeatedly on the menu. It was a crowd-pleaser and easy ample to tug collectively even on a busy weeknight. Atolillo is a humble little custard made with milk, egg yolks, sugar, cornstarch, and evenly flavored with cinnamon. It’s thick ample that you possibly can eat it with a spoon, nonetheless not so thick that sipping it could be out of the question. It’s splendidly comforting served warmth merely as shortly as a result of it is made, nonetheless 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 includes a boil it’s good to allow it to boil for an additional 1 to 2 minutes to steer clear of weepy outcomes.
Atolillo (Simple Custard) Recipe
Put together dinner Mode
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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 objects
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1 teaspoon pure vanilla extract
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2 teaspoons ground cinnamon
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Carry 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 sluggish, common stream.
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Add cinnamon stick and convey the mixture to boil over medium heat, whisking persistently; 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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Stress custard into huge bowl and serve warmth with a dusting of ground cinnamon. Alternatively, press a little bit of plastic wrap instantly onto the atolillo’s ground and refrigerate until chilly, then serve chilled.
Explicit instruments
heavy-bottomed medium saucepan, strainer