👨‍🍳 조리법

1. 1

   Prepare the milk skin (nata). Pour the whole milk into a wide, shallow pot or pan. Add the cinnamon stick. Heat the milk over medium-low heat until it just begins to simmer, around 85-90°C (185-195°F). Do not boil. As a skin (nata) forms on the surface, carefully lift it off with a slotted spoon or spatula and place it onto a clean plate. Repeat this process, allowing the milk to heat and a new skin to form, collecting each layer of nata. This will take approximately 1 hour to 1 hour 15 minutes, yielding about 8-10 layers.

   ⏱️ 1 hour 15 minutes
2. 2

   Assemble the layers. In a serving dish or individual ramekins, begin layering the collected natas. Sprinkle a thin layer of granulated sugar (about 1 tablespoon per layer) and a few raisins (if using) between each nata layer. Continue until all natas are used, finishing with a layer of nata.

   ⏱️ 15 minutes
3. 3

   Make the caramel sauce. In a separate saucepan, combine the remaining granulated sugar (approximately 150g) with the water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and the mixture turns a deep amber color. Be careful not to burn it, as it will become bitter. Immediately and carefully pour the hot caramel sauce over the top layer of nata in the serving dish. The caramel will seep down through the layers as it cools.

   ⏱️ 15 minutes
4. 4

   Chill and serve. Allow the Postre de Natas to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 3-4 hours, or until completely chilled and set. Serve cold.

   ⏱️ 3-4 hours (chilling)