Recipe by Pati Jinich
- 1-1/2 c. fresh squeezed orange juice
- 2/3 c. sugar
- 2 c. milk
- 5 ea. egg yolk
- 1 c. heavy cream
- 4 T. cornstarch
- 1/8 t. salt
- 1/2 c. Avocados From Mexico, completely mashed
- 1/4 c. cacao nibs
- Pour orange juice into a medium sauce pan and place over medium heat. Stir in sugar, mix and once it comes to a gentle simmer about 4 to 5 minutes later, let it cook for 5 minutes. Let cool.
- In another sauce pan, pour milk and place over low medium heat, once it comes to a simmer, about 4 to 5 minutes later, remove from the heat.
- In a medium bowl, beat the egg yolks with the heavy cream, cornstarch, and salt until thoroughly combined. Gently pour the heated milk mixture in a thin stream into the egg yolks, beating well with a whisk or fork. Make sure to not add too quickly or the egg yolks will cook. Once mixed, pour the orange juice mixture into egg yolk mix in a thin stream, whisking constantly.
- Return entire mixture to a sauce pan and place over medium-low heat. Bring to a gentle simmer and cook until it coats the back of a wooden spoon, stirring occasionally, about 15 minutes. Remove from the heat.
- Mix in the mashed avocado, whisking thoroughly with a whisk or fork until thoroughly combined. Strain the mixture using a fine strainer into a bowl. Chill the mixture by placing the bowl over an ice bath. Cover the natilla with plastic wrap placed directly onto the custard so it will not create a film. Place in the refrigerator and let completely chill.
- Serve by spooning the natilla into bowls and garnish with cacao nibs.