Natilla (vanilla custard) + Natilla pies

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Recipe for 4 servings

Ingredients for natilla:

  • 500 ml soy milk (optionally vanilla soy milk)
  • Pinch of salt
  • 2 tablespoons (30 grams) of sugar (or adjust to the taste)
  • 1 tsp of yellow lemon juice
  • ½ level teaspoon (0.3 gr.) of cinnamon
  • 1 lemon peel
  • 250 ml vanilla soy milk
  • 45 gr cornstarch

Directions:

Heat in a pot: vanilla soy milk, a pinch of salt, sugar, lactic acid or lemon juice, cinnamon, and 1 lemon peel.

Mix cold and add to the pot when the mix is hot: 250 ml vanilla soy milk + 45 gr. cornstarch.

Continue stirring until the mix thickens, then turn off the heat and let cool.

You can store it in containers like this in the fridge, ideally overnight before serving. Or you can also make small custard pies, which we love to make, using this crust recipe:

Ingredients for pie crust:

  • 120 gr. almond flour
  • 90 gr. gf oats
  • 60 gr. nuts of choice (hazelnuts, mix, etc.)
  • 1 tbsp. coconut flour
  • ¼ cup agave or maple syrup (or half-half)
  • 1 tbsp. margarine
  • 1 tsp vanilla extract

Directions:

Preheat the oven to 180ºC (fan only), mix everything in a food processor, put in a mold, and bake for 10-15 mins, or until golden brown.

Note: for cupcake molds, make 40 gr dough crostatas. and bake for 5-10 min. approx or until golden.






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