Natillas Recipe (Traditional Spanish Custard Dessert)
Learn how to make natillas, a creamy Spanish custard with cinnamon and vanilla. Easy traditional dessert perfect served chilled and topped with a biscuit!
Equipment
- Heavy-bottomed saucepan
- Mixing bowls
- Whisk
- Wooden spoon
- Ramekins or serving bowls
Ingredients
- 4 cups whole milk
- 1 cinnamon stick
- 1 tsp vanilla extract
- 4 large egg yolks
- ½ cup granulated sugar
- 2 tbsp cornstarch (optional, for extra thickness)
- Ground cinnamon for garnish
Instructions
- Infuse milk: In a saucepan, heat milk gently with a cinnamon stick and vanilla. Remove from heat once warm and aromatic.
- Whisk eggs and sugar: In a bowl, whisk egg yolks with sugar until pale and creamy. Add cornstarch if using.
- Temper eggs: Slowly pour warm milk into the egg mixture, whisking constantly to prevent curdling.
- Cook custard: Return mixture to saucepan. Cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon.
- Cool and chill: Pour custard into ramekins. Allow to cool, then refrigerate for at least 2 hours.
- Serve: Sprinkle with ground cinnamon before serving.
Notes
- Cornstarch is optional but helps achieve a thicker custard.
- Whole milk gives the creamiest texture, but low-fat or plant-based milk can be used.
- Adjust sugar to taste or substitute with honey or stevia for a lighter version.
- Natillas are best served chilled, but can be enjoyed warm for a cozy variation.
- Traditional garnish is a sprinkle of cinnamon, but cookies or nuts add extra texture.