Natillas de Leche (Spanish Custard)
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Loading... - isaac teddy
- 29 Apr 2022
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Prep: 5 mins
Cook: 30 mins
Refrigerate: 45 mins
Total: 80 mins
Servings: 6 servings
Although the exact origin of natillas (custard in English) is not known, nuns in convents across Europe prepared them. One of the theories is that the nuns actually developed the dessert. No matter where natillas came from, one thing is certain: They conjure up childhood memories for many Spaniards, and along with flan, cuajada, and crema catalana, they are comfort food in Spain.
This recipe is for the basic vanilla-flavored natillas that are thick, creamy, and a rich yellow color. Although infused with lemon and cinnamon flavor when cooking, sprinkle ground cinnamon on top just before serving. Other popular flavors for natillas include chocolate and turrón.
Ingredients
6 cups whole milk, divided
1 lemon, zested
1 cinnamon stick
5 tablespoons cornstarch
8 large egg yolks
8 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Ground cinnamon, for garnish
Steps to Make It
Gather the ingredients.
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Pour 5 cups of milk into a large saucepan. Add lemon peel and cinnamon stick and warm the milk, uncovered, over medium heat, until just before it boils. Remove from heat and allow to sit for 10 minutes.
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In a small bowl, whisk remaining 1 cup milk with the cornstarch.
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