Orange Natilla Custard Pie
After tasting natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange peel.
After tasting natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange peel.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons water
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup orange juice
- filling:
- 1 cup whole milk
- 1/2 cup sugar
- 2 tablespoons sugar
- 4 large eggs
- crust:
- 1-1/4 cups all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 5 tablespoons cold water
- 1 whole star anise
- finishing:
- 1 strip
- 1 strip
- 7 tablespoons cold butter cubed
- orange peel curls optional
- Carbohydrate 3.40502677136171 g
- Cholesterol 265.0325 mg
- Fat 15.9072539494481 g
- Fiber 0.968028634709474 g
- Protein 8.14740084909567 g
- Saturated Fat 8.21163141987858 g
- Serving Size 1 1 servings. (161g)
- Sodium 4458.29038482049 mg
- Sugar 2.43699813665223 g
- Trans Fat 1.69280449749544 g
- Calories 186 calories
Step-by-step
- In a small saucepan, heat the milk, orange peel, lemon peel and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator.
- In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.
- Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge.
- Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450degrees for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack.
- Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust.
- In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400degrees for 15 minutes. Reduce heat to 350degrees; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour.
- Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange peel curls if desired. Refrigerate leftovers.
My Unexpected Culinary Adventure: A Cuban-Inspired Natilla Custard Pie
As a busy working mom, my life often revolves around schedules, deadlines, and the never-ending to-do list. Finding time for myself, let alone indulging in culinary experiments, feels like a luxury. Yet, sometimes, the simplest moments hold the most profound impact. That's precisely what happened during a recent trip to Key West. While exploring the vibrant culinary scene, I stumbled upon a tiny, unassuming Cuban restaurant. The aroma alone was enough to draw me in, and the menu promised a taste of authentic island flavors. It was there, amidst the lively chatter and the clinking of glasses, that I encountered Natilla – a rich, creamy custard unlike anything I had ever tasted.
The smooth, subtly sweet custard, with its delicate hint of spice, was an absolute revelation. It was the perfect balance of comforting and exciting, a taste that lingered long after I'd finished my meal. The experience sparked something within me – a desire to recreate this magical dessert at home. The idea of transforming this traditional custard into a pie seemed like the perfect way to elevate the experience and share this newfound delight with my family. The challenge wasn't just about replicating the flavor; it was about capturing the essence of that vibrant Key West evening, the sense of adventure and discovery that had accompanied my first taste of Natilla.
The journey of creating this Orange Natilla Custard Pie wasn't without its hurdles. Balancing the delicate flavors, ensuring the perfect consistency, and getting the pastry just right required patience, attention to detail, and a few minor adjustments along the way. But each step brought me closer to recreating that special memory, to bringing a piece of Key West into my own kitchen. The finished pie, with its golden-brown crust and creamy, spiced filling, was a testament to the power of culinary inspiration. Each bite transported me back to that charming Cuban restaurant, reminding me that even amidst the chaos of everyday life, there's always room for a little bit of adventure, a little bit of sweetness, and a lot of delicious memories.
This recipe is more than just a dessert; it's a story. It's a reminder to savor the unexpected moments, to embrace the challenges that lead to unexpected rewards, and to share the joy of delicious food with those we love. The beautiful, fragrant orange peel curls add a festive touch, symbolizing the vibrancy and zest of life itself. It’s a pie that speaks of adventure, of exploration, and of the transformative power of a simple, yet extraordinary, culinary experience. The simple act of making this pie, of carefully measuring and mixing, of patiently waiting for it to bake, became a meditative practice, a way to disconnect from the demands of daily life and reconnect with my creativity. And the final result? A pie that tastes as wonderful as the memories it evokes.
Beyond the personal journey, this Orange Natilla Custard Pie also serves as a wonderful addition to any gathering. Its rich and creamy texture, coupled with the subtle sweetness and hint of spice, makes it a crowd-pleaser. Whether you’re hosting a dinner party, celebrating a special occasion, or simply enjoying a quiet evening at home, this pie is sure to impress. Its elegant presentation, with the optional orange peel garnish, makes it a beautiful centerpiece. The satisfying crunch of the pastry shell complements the smooth custard perfectly, providing a delightful textural contrast. And of course, the aroma alone is enough to entice even the most discerning palates. This is a dessert that satisfies on multiple levels – visually appealing, aromatically enticing, and incredibly delicious.
More than just a recipe, this Orange Natilla Custard Pie is an invitation to explore, to create, and to savor the sweet moments in life. It’s a testament to the power of culinary experiences to transport us to different times and places, to evoke cherished memories, and to connect us with those we care about. So, embark on your own culinary adventure, and let the aroma and taste of this extraordinary pie transport you to a place of warmth, comfort, and pure delight. I hope that this recipe, shared not just as instructions but as a story, inspires you to create your own cherished moments in the kitchen. Happy baking!
