Here’s a traditional recipe for Natillas, Spanish Custard:

Ingredients:

• 4 cups whole milk
• 1 cinnamon stick
• Peel of 1 lemon (use a vegetable peeler to get large strips of zest)
• 4 egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• Ground cinnamon, for dusting (optional)

Instructions:

1. Prepare Milk Mixture:
   • In a medium saucepan, combine the milk, cinnamon stick, and lemon peel over medium heat. Bring to a simmer, then remove from heat and let it steep for about 15-20 minutes to infuse the flavors. Remove the cinnamon stick and lemon peel.
2. Mix Egg Yolks and Sugar:
   • In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly pale in color.
3. Temper the Eggs:
   • Gradually whisk the warm milk mixture into the egg yolks and sugar mixture. This is done to temper the eggs, so they don’t curdle when heated.
4. Thicken the Custard:
   • Return the mixture to the saucepan and place it over medium-low heat. Mix the cornstarch with a little bit of cold milk to form a slurry. Stir the slurry into the milk and egg mixture.
   • Cook, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and coats the back of the spoon, about 8-10 minutes. Do not let it boil.
5. Cool and Serve:
   • Once thickened, pour the custard into individual serving dishes or a large bowl.
   • Let it cool at room temperature for a bit, then refrigerate for at least 2 hours or until cold and set.
6. Serve:
   • Before serving, dust the Natillas with ground cinnamon if desired.
   • Enjoy chilled as a delicious Spanish dessert!

Natillas can be served plain or with toppings like fresh fruit, caramel sauce, or even a sprinkle of toasted nuts. It’s a creamy and comforting dessert that’s perfect for enjoying during warm weather or after a flavorful Spanish meal.