Classic Spanish Custard (Natillas) Recipe
Discover the charm of Natillas, Spain’s beloved custard dessert. Made with milk, egg yolks, lemon rind, and cinnamon, it’s silky, nostalgic, and effortlessly delicious.
Equipment
- Saucepan
- Whisk
- Mixing bowls
- Fine mesh strainer (optional)
- Serving ramekins or dessert cups
- Wooden spoon or heat-safe spatula
Ingredients
- 1 liter of whole milk
- 6 large egg yolks
- 200 g granulated sugar
- 2 teaspoons of vanilla sugar
- 3 tablespoons of cornstarch
- 2 cinnamon sticks
- Rind of 1 lemon avoid white pith
- 8 Marie biscuits optional
- Ground cinnamon for garnish
Instructions
Preparing the Milk Base
- Gently add 1 litre of whole milk to a saucepan, setting the stage for a creamy, comforting base.
- Add cinnamon sticks and lemon rind.
- Heat gently without boiling, then let it infuse for 10–15 minutes.
- Strain to remove the lemon and cinnamon.
Mixing the Custard
- In another mixing bowl, blend 6 egg yolks with 200g of sugar, 2 teaspoons of vanilla sugar, and 3 tablespoons of cornstarch, whisking until the mixture is completely smooth and velvety.
- Gradually stream the warm milk into the egg blend, whisking non-stop to create a smooth, creamy base.
Cooking the Custard
- Return the mixture to the pot.
- Gently simmer the mixture over low heat, stirring constantly until it reaches a smooth, creamy thickness—be careful not to let it boil.
- Once creamy and smooth, remove from heat.
Serving Suggestions
- Pour into individual bowls or ramekins.
- Place a Marie biscuit on top (optional).
- Sprinkle with cinnamon powder.
- Chill before serving.
Notes
- 🍫 Twist it up: Add a spoon of cocoa powder to the egg mix for a chocolatey version.
- 🥥 Dairy-free? Use almond or oat milk—but expect a lighter consistency.
- 🧁 Texture tip: Strain the final mixture through a sieve for extra-smooth Natillas.
- ⏳ Make-ahead friendly: Store in the fridge for up to 3 days. Great for prepping dessert in advance!