Natillas (Spanish Custard)
This authentic natillas recipe makes a smooth Spanish custard infused with cinnamon, lemon, and vanilla. Serve it chilled with optional Maria cookies and ground cinnamon.
Ingredients
- 1 l whole milk
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Rind from ½ lemon
- 6 egg yolks
- 125 g granulated sugar
- 1½ tablespoons cornstarch
- 20 ml whole milk for dissolving the cornstarch
- 6 Maria cookies optional
- 1 tablespoon ground cinnamon
Instructions
- Pour 1 l whole milk into a saucepan. Add the 1 cinnamon stick, 1 teaspoon vanilla extract, and lemon rind. Warm over medium heat until the milk reaches a gentle boil, then let it bubble gently for 5 minutes. Remove from the heat and leave it to infuse for 10 minutes.
- Whisk 6 egg yolks and 125 g granulated sugar together in a large bowl until thoroughly combined.
- Stir the 1½ tablespoons cornstarch into 20 ml whole milk until completely smooth. Whisk the cornstarch mixture into the egg yolks and sugar. Strain all the infused milk through a fine-mesh sieve directly into the bowl, then whisk until combined.
- Pour the mixture into a clean saucepan. Cook over low heat, whisking continuously, for approximately 10 minutes or until the natillas begin to thicken. Remove from the heat.
- Place one Maria cookie in the bottom of each of three dessert glasses. Divide the custard evenly among all six glasses, then place one Maria cookie on each of the three custards without a cookie underneath.
- Sprinkle the 1 tablespoon ground cinnamon over the natillas. Let them cool at room temperature for 15–20 minutes, then refrigerate for 4 hours until thoroughly chilled.
Notes
Keep the Heat Low: I keep the heat low while the custard thickens because higher heat can cause the egg yolks to curdle.
Whisk Continuously: Slow, steady whisking keeps the mixture moving across the bottom of the saucepan and helps maintain a smooth consistency.
Prepare a Smooth Slurry: I dissolve the cornstarch completely in the 20 ml milk before adding it so no grainy pieces remain in the custard.
Strain the Infused Milk: For me, this step is essential because it removes the cinnamon stick and lemon rind while keeping the natillas smooth.
Nutrition
Calories: 309kcal | Carbohydrates: 39g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 215mg | Sodium: 111mg | Potassium: 301mg | Fiber: 1g | Sugar: 32g | Vitamin A: 558IU | Vitamin C: 0.1mg | Calcium: 260mg | Iron: 1mg
