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.
Ingredients
- Whole Milk - 500 ml
- Sugar - 4 tbsp
- Cinnamon stick - 1
- Vanilla extract - 1 tbsp
- Egg yolks - 4
- Cornstarch - 1 tbsp
- Maria style cookies - 4
Instructions
- 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.
Nutrition
Calories: 347kcalCarbohydrates: 41gProtein: 8gFat: 16gSaturated Fat: 6gCholesterol: 197mgSodium: 157mgFiber: 1gSugar: 29g
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