Homemade Spanish Natillas: A Creamy Custard Delight

Ingredients

  • 4 cups of milk
  • 1 cinnamon stick
  • 1 lemon peel
  • 6 large egg yolks
  • 1/2 cup of sugar
  • 1/4 cup of cornstarch
  • 2 tablespoons of vanilla extract
  • Ground cinnamon for garnish

Steps and instructions

  1. In a saucepan, combine 3 cups of milk, the cinnamon stick, and the lemon peel. Bring to a simmer over medium heat.
  2. In a bowl, whisk together the egg yolks, sugar, and cornstarch.
  3. Gradually add the hot milk mixture to the egg yolk mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens. This should take about 10 minutes.
  5. Remove the saucepan from the heat and stir in the vanilla extract.
  6. Strain the mixture through a sieve into a clean bowl, pressing down on the cinnamon stick and lemon peel to extract as much flavor as possible.
  7. Discard the cinnamon stick and lemon peel.
  8. Divide the mixture among six dessert dishes. Let cool to room temperature, then refrigerate until chilled.
  9. Before serving, sprinkle the natillas with ground cinnamon.

Tools for making

  • Saucepan - For heating and simmering the milk mixture.
  • Whisk - To combine the egg yolks, sugar, and cornstarch, and to stir the mixture while cooking.
  • Bowl - To whisk together the egg yolks, sugar, and cornstarch.
  • Sieve - For straining the mixture to remove any lumps or solids.
  • Dessert dishes - To divide and serve the natillas.

Recipe variations

  • Adding a pinch of nutmeg or cardamom for extra flavor.
  • Using almond milk or coconut milk instead of regular milk for a dairy-free version.
  • Replacing the cornstarch with tapioca starch or arrowroot powder as a gluten-free alternative.
  • Infusing the milk with different flavors such as vanilla bean, orange zest, or a splash of rum.
  • Serving the natillas with a drizzle of caramel sauce or chocolate ganache.
  • Garnishing with fresh berries, sliced almonds, or a dollop of whipped cream.
  • Adding a layer of crushed cookies or graham cracker crumbs at the bottom for a textured crust.
  • Experimenting with different sweeteners like honey, maple syrup, or agave nectar instead of sugar.

Recipe overview

Enjoy a taste of Spain with this traditional Natillas recipe. Natillas is a delicious, sweet custard dessert, similar to pudding, that's flavored with vanilla, cinnamon, and a hint of lemon. This recipe takes you through the steps to create this classic dessert at home. It's a simple process that involves gently cooking a mixture of milk, egg yolks, sugar, and cornstarch until it thickens into a creamy custard. After chilling, the natillas are served with a sprinkle of ground cinnamon on top. With its smooth texture and comforting, sweet flavor, Natillas is the perfect ending to any meal. Enjoy this traditional Spanish dessert and let it transport you to the bustling streets of Madrid or the tranquil countryside of Andalusia.

Common questions

  1. Can I use low-fat milk instead of whole milk? Yes, you can use low-fat milk instead of whole milk, but keep in mind that the texture and flavor may be slightly different.
  2. How long do I need to cook the mixture? You will need to cook the mixture over low heat for about 10 minutes, or until it thickens.
  3. Should I strain the mixture? Yes, it is recommended to strain the mixture through a sieve to remove any lumps or bits of cinnamon stick and lemon peel.
  4. Can I prepare natillas in advance? Yes, you can prepare natillas in advance. Simply refrigerate the dessert dishes until you are ready to serve.
  5. Can I use a different garnish instead of ground cinnamon? Absolutely! While traditional natillas are garnished with ground cinnamon, you can get creative and use other toppings such as grated chocolate or a sprinkle of nutmeg.

Serving dishes and utensils

  • Saucepan - Needed to heat and simmer the milk mixture.
  • Whisk - Used to combine and mix the egg yolk mixture with the hot milk.
  • Bowl - Used to whisk together the egg yolks, sugar, and cornstarch.
  • Sieve - Used to strain the cooked mixture and remove any lumps or solids.
  • Dessert Dishes - Used to serve and portion the natillas.

Origin stories

Natillas, a delightful custard dessert, traces its roots to Spain, specifically within the region of Castile and León. It is traditionally served during Christmas, but its creamy texture and delicate flavor have made it a beloved treat all year round. One enchanting tradition associated with natillas involves leaving a dish of the dessert on windowsills as an offering to souls in purgatory. Over time, this practice has evolved into a cherished part of regional folklore, adding a dash of mystique to this simple, yet satisfying dessert.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.