Orange Natilla Custard Pie is a delightful and refreshing dessert that combines the creamy richness of natilla custard with the bright and citrusy flavors of oranges. This unique twist on a classic custard pie offers a burst of citrus goodness and a velvety smooth texture. The natilla custard, a traditional Spanish custard, provides a luscious base for the orange flavors to shine. Join us as we explore the long and detailed history of Orange Natilla Custard Pie, along with its ingredients and instructions, and embark on a journey to savor the exquisite taste of this citrus-infused dessert.

Natilla custard, a Spanish dessert, has a rich history dating back centuries. The word “natilla” comes from the Latin word “nata,” meaning cream. Traditional natilla custard is made with milk, sugar, eggs, and a thickening agent, often cornstarch or flour. It is cooked slowly to create a smooth and creamy consistency.

The addition of oranges to natilla custard pie brings a delightful twist and a burst of citrus flavor. Oranges have a long and storied history, with origins in ancient China. They were introduced to Europe during the Middle Ages and quickly became prized for their unique taste and health benefits.

The combination of natilla custard and oranges in a pie likely originated in Spain or Latin America, where natilla is a popular dessert. The use of oranges adds a refreshing and aromatic element to the creamy custard, creating a harmonious balance of flavors.

Over time, the recipe for Orange Natilla Custard Pie has been adapted and personalized by home cooks and bakers, incorporating different variations and techniques. The pie has gained popularity for its unique blend of creamy custard and vibrant citrus notes.

PREP: 30 MIN. + CHILLING

BAKE: 35 MIN. + CHILLING

MAKES: 8 SERVINGS

INGREDIENTS

FOR THE PIE CRUST:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water

FOR THE NATILLA CUSTARD FILLING:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• Zest of 2 oranges
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon vanilla extract

FOR THE TOPPING:

• 2 oranges, thinly sliced
• 2 tablespoons granulated sugar

INSTRUCTIONS

FOR THE PIE CRUST:

1. In a large mixing bowl, whisk together the all-purpose flour and salt.
2. Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overmix.
4. Gather the dough into a ball, flatten it into a disk shape, and wrap it tightly in plastic wrap.
5. Refrigerate the dough for at least 1 hour to allow it to chill and rest.

FOR THE NATILLA CUSTARD FILLING:

1. In a saucepan, combine the whole milk, heavy cream, granulated sugar, and cornstarch. Whisk until the sugar and cornstarch are dissolved.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 8-10 minutes.
3. In a separate bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
5. Continue cooking the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 2-3 minutes.
6. Remove the saucepan from heat and stir in the orange zest, freshly squeezed orange juice, and vanilla extract until well combined.

ASSEMBLY AND BAKING:

1. Preheat the oven to 350°F (175°C).
2. On a lightly floured surface, roll out the chilled pie dough to fit a 9-inch pie dish. Transfer the rolled-out dough to the dish and gently press it into the bottom and sides.
3. Pour the natilla custard filling into the prepared pie crust, spreading it out evenly.
4. Bake the pie in the preheated oven for 25-30 minutes, or until the custard is set and the crust is golden brown.
5. Remove the pie from the oven and let it cool on a wire rack for about 1 hour.
6. While the pie is cooling, prepare the topping. In a small bowl, combine the thinly sliced oranges and granulated sugar. Toss gently to coat the orange slices.
7. Arrange the sugared orange slices on top of the cooled pie, creating a decorative pattern.
8. Refrigerate the pie for at least 2 hours, or until the custard is chilled and set.
9. Serve the Orange Natilla Custard Pie chilled, and enjoy its creamy custard filling and vibrant orange flavors.

NOTES:

• Orange Natilla Custard Pie is a delightful dessert that combines the creamy richness of natilla custard with the bright and refreshing flavors of oranges. With its smooth and velvety texture and the burst of citrus goodness, this pie offers a unique twist on traditional custard pies. As you savor each slice of this exquisite dessert, you can appreciate the blend of flavors and the history behind natilla custard and the use of oranges. Enjoy the delightful combination of creamy custard and vibrant citrus notes in Orange Natilla Custard Pie and let its flavors transport you to a world of sweet indulgence and cherished memories.