Natillas are warm and creamy custard desserts; they’re the perfect way to wrap up a dinner party with friends, especially when it’s chilly outside. Sweet and comfy but also sophisticated, this is the Spanish answer to the famous crème brulée, and it’s just as good — if not better!
Prep time: 10 minutes plus 3 hours in the refrigerator
Cooking time: 35 minutes
Total time: 3 hours 45 minutes
- 1/4 cup cornstarch
- 4 cups whole milk
- 1 2-inch strip of lemon peel
- 1 cinnamon stick
- 1/4 tsp salt
- 8 large egg yolks
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- Ground cinnamon (for garnish)
- Dissolve the cornstarch in 1/4 cup of water and set aside.
- In a large saucepan, add the milk, lemon peel, cinnamon stick and salt. Bring to a simmer (do not let it boil).
- In a mixing bowl, combine the eggs and sugar with a hand mixer for 3-5 minutes until fluffy. Add the cornstarch and incorporate.
- Add half of the milk mixture into the egg-sugar mixture and combine. Transfer into the saucepan, mix with the rest of the milk and cook on medium heat for approximately 20 minutes. Whisk until thick.
- Remove from the heat, whisk in the vanilla extract and transfer the mixture into a mixing bowl. Remove the cinnamon stick and lemon peel.
- Cover the mixture with film and cool in the fridge for 3 hours.
- Divide the mix into six ramekins or bowls, garnish with ground cinnamon and serve.
Skip the lemon peel or substitute it with orange peel for a variation.
Skip the recipe and save time by ordering this Natillas mix by Carmencita!
Fat 11.3 gr
Carbs 55.1 gr
Protein 8.9 gr