5.0 from 3 votes
Natillas
One of the most popular desserts in Spanish cuisine, natillas or Spanish egg custard is made from milk, sugar, and egg yolks, and is flavored with lemon, cinnamon or vanilla.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 people
Calories: 208 kcal
Course:
Dessert
Cuisine:
South American , French , Spanish , Australian , British
Ingredients
- 3 cups milk
- ½ cinnamon stick ( and / or natural vanilla extract and / or half the rind of an unwaxed lemon)
- ½ cup caster sugar
- 6 egg yolks
- 2 tablespoons cornstarch
To decorate
- Small round Marie cookies
- ground cinnamon (and / or stick)
Equipment
- Stand mixer
- Non-stick saucepan
- ramekins
Instructions
- In the bowl of a stand mixer, beat the egg yolks for 1 minute on high speed.
- Add the sugar and cornstarch, and beat again for 3 minutes or until a smooth, creamy mixture is formed. Set aside.
- Pour the milk into a non-stick saucepan set over medium-low heat.
- Add all the chosen flavorings (cinnamon, lemon, and / or vanilla)
- Simmer for around 15 minutes. Once the milk is well-flavored, remove the saucepan from the heat.
- Take ½ cup (100 ml) of hot milk from the saucepan and pour it into the egg yolk mixture, beating at high speed to avoid curdling.
- Pour this mixture into the saucepan with the rest of the flavored milk and, over a medium-low heat for 8 to 10 minutes, until thickened. Make sure to whisk constantly, to prevent the custard sticking.
- Divide the custard evenly between the ramekins, and sprinkle with powdered cinnamon. Top with a Marie cookie while still hot.
- Let cool to room temperature, then place in the refrigerator and let cool completely before serving.
- Natillas may also be served warm.
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