Helado de Natilla (Sour Cream Popsicles)
June 14, 2014
"Costa Rica has relatively boring food, but one of my instant favorites when I moved here is Natilla. It is kind of like sour cream, but kind of like crème fraiche or Mexican Crema. If I had to pick which to use in this recipe, it would be the Mexican crema. These popsicles are so, so creamy and delicious. The natilla gives it a pleasant tang, so these aren't super sweet. Mmmmmmm! The crema is usually available in grocery stores everywhere, in the dairy aisle by the Hispanic items."
- Serving Size: 1 (93.6 g)
- Calories 116.8
- Total Fat - 3.8 g
- Saturated Fat - 1.7 g
- Cholesterol - 76.2 mg
- Sodium - 91 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 0 g
- Sugars - 15.6 g
- Protein - 4.3 g
- Calcium - 81.1 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
In a heavy-bottomed saucepan on medium heat, add the milk, sugar and vanilla and cook for several minutes until the sugar dissolves, stirring constantly.
In a bowl, combine the natilla (or substitute), the beaten eggs, and the cornstarch. Mix well.
Temper the egg mixture with a few spoonfuls of the hot milk, whisking so that the eggs don't cook and curdle. Pour the tempered egg mixture into the pan of warm milk, whisking constantly.
Cook the mixture for about one minute, or until it thickens slightly. Pass the mixture through a fine mesh strainer into a bowl or large measuring cup and let cool to room temperature.
Fill popsicle molds and freeze until they are hard. If your mold doesn't have bases with sticks, add a stick about halfway through the freezing time.
Once they are completely frozen, you can serve by dislodging the popsicles using a wet cloth or warm water. Serve immediately.
Note: These are wonderful if you add a few diced strawberries to the mix before freezing. Strawberries and cream!!!
Tips & Variations
- Popsicle molds