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Orange and Avocado Natilla (Mexican Custard Pudding)

Desserts

Orange and Avocado Natilla (Mexican Custard Pudding)
Nutrition Facts
6-8 serving per container
Serving size 1 serving
Calories 410
% Daily Value*
Total Fat 24g 31%
Saturated Fat 13g 66%
Trans Fat 0g  
Cholesterol 215mg 72%
Sodium 110mg 5%
Total Carbohydrates 42g 15%
Dietary Fiber 3g 9%
Total Sugars 33g  
  Includes 22g Added Sugars 44%
Protein 7g
Vitamin D 2mg 10%
Calcium 154mg 10%
Iron 0.76mg 4%
Potassium 340mg 8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe by Pati Jinich

Ingredients

  • 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
Text Me Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve by spooning the natilla into bowls and garnish with cacao nibs.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Orange and Avocado Natilla (Mexican Custard Pudding)
Amount Per Serving 6-8
Calories 410 Calories from Fat 0
% Daily Value*
Total Fat 24g 31%
Saturated Fat 13g 66%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 215mg 72%
Sodium 110mg 5%
Total Carbohydrates 42g 15%
Dietary Fiber 3g 9%
Total Sugars 33g  
  Includes 22g Added Sugars 44%
Protein 7g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 2mg 2%
Calcium 154mg 10%
Iron 0.76mg 4%
Potassium 340mg 8%
* Percent Daily Values are based on a 2000 calorie diet.

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