Helado de Natilla (Sour Cream Popsicles) Recipe

"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."

Original is 6 servings

Metric US

I've Tried It

Ingredients

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1 cup natilla (or Mexican crema or crème fraiche)
2 large eggs (beaten)
6 tablespoons granulated sugar

1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon cornstarch (dissolved in a teaspoon of the milk)

Nutritional

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

Step by Step Method

Step 1

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.

Step 2

In a bowl, combine the natilla (or substitute), the beaten eggs, and the cornstarch. Mix well.

Step 3

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.

Step 4

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.