Natillas Recipe (Spanish Custard)
Natillas is a classic Spanish egg custard dessert. To make it, hot milk is gradually whisked into a mixture of eggs and cornstarch, then cooked in a pot until it thickens. Flavorings are added at different stages of the process. Once cooked, the custard is chilled for several hours and served cold, topped with a Maria biscuit.
Cook Time 15 minutes mins
Additional Time 4 hours hrs 15 minutes mins
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Cuisine Spanish
Servings 4 Yield
Calories 347 kcal
- Whole Milk - 500 ml
- Sugar - 4 tbsp
- Cinnamon stick - 1
- Vanilla extract - 1 tbsp
- Egg yolks - 4
- Cornstarch - 1 tbsp
- Maria style cookies - 4
In a pot over medium heat, add all of the milk, cinnamon stick, sugar, and vanilla extract.
Bring the milk to a boil then turn off the heat.
Let the milk rest for about 10 min.
In the meantime, beat the egg yolks lightly and add the cornstarch a little at a time to avoid big lumps from forming.
Mix until the mixture is smooth with no lumps.
Remove the cinnamon stick from the milk.
Take ¼ cup of the warm spiced milk and add it slowly to the egg yolk mixture.
Beat slowly to temper the eggs.
Reheat the remaining milk over low heat and add the tempered egg yolks.
Stir constantly as the mixture thickens. When the mixture becomes a flan-like consistency take the pot off the heat.
Pour the natilla into individual ramekins.
Top with maria cookies.
Chill the natilla in the fridge for at least 4 hours or best, overnight.
Calories: 347kcalCarbohydrates: 41gProtein: 8gFat: 16gSaturated Fat: 6gCholesterol: 197mgSodium: 157mgFiber: 1gSugar: 29g
Keyword Natillas Recipe (Spanish Custard)