This Postre de Leche Cortada recipe is the quick version of the Postre de Natas, a dessert that is a bit long and tedious, as you have to heat the milk and remove the nata or skin and set it aside little by little. It is originally from the country’s capital. This one is prepared differently, as the milk and eggs are “curdled” first; in the original postre de natas the milk is cooked so the natas (papery curd) is skimmed off the top and kept aside to mix it back into the dessert. The idea here is to get the curd, so don’t panic when you get it.
© 2004 All rights reserved. Published by Hippocrene Books.