Traditional Spanish Natillas Dessert: A Creamy Delight
Indulge in the rich, comforting flavors of Traditional Spanish Natillas—a classic custard dessert that’s as delightful to eat as it is to make. With its creamy texture and subtle hints of cinnamon and vanilla, this dessert is perfect for any occasion. Here’s how you can prepare this traditional treat at home.
Ingredients:
- 500 ml Whole Milk (About 2 cups)
- 4 tbsp Sugar
- 1 Cinnamon Stick
- 1 tbsp Vanilla Essence
- 4 Egg Yolks
- 1 tbsp Cornstarch
- 4 Maria Style Cookies
Directions:
- Prepare the Milk Mixture: In a pot, heat the whole milk with the cinnamon stick, sugar, and vanilla essence over medium heat. Stir occasionally until the milk is almost at a boil. Once it’s close to boiling, turn off the heat and let the mixture rest for about 10 minutes. This allows the flavors to infuse.
- Prepare the Egg Yolks: While the milk is resting, beat the egg yolks lightly in a bowl. Gradually add the cornstarch to the yolks, mixing well to avoid any lumps. Continue to mix until the mixture is smooth and well combined.
- Temper the Egg Yolks: Remove the cinnamon stick from the milk. Slowly add about ¼ cup of the warm milk to the egg yolks, beating constantly to temper the eggs. This step is crucial to prevent the eggs from curdling.
- Cook the Custard: Return the milk mixture to low heat. Slowly pour in the tempered egg yolk mixture, stirring constantly. Continue to cook and stir until the mixture thickens to a flan-like consistency. Once thickened, remove from heat.
- Chill the Natillas: Pour the custard into individual ramekins. Place a Maria cookie on top of each ramekin. Refrigerate the natillas for at least 4 hours, though overnight chilling is preferable for the best texture and flavor.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes + chilling time
Calories: 280 kcal per serving
Servings: 4
This Traditional Spanish Natillas is a perfect way to end any meal with a touch of elegance and a lot of flavor. Enjoy your creamy custard topped with a crisp Maria cookie for an authentic taste of Spain!
Traditional Spanish Natillas dessert
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
500 ml Whole Milk (About 2 cups)
4 tbsp Sugar
1 Cinnamon Stick
1 tbsp Vanilla Essence
4 Egg Yolks
1 tbsp Cornstarch
4 Maria Style Cookies
Instructions
In a pot, heat the milk with the cinnamon stick, sugar, and vanilla essence over medium heat. When the milk is about to start boiling, turn off the heat and let it rest for about 10 minutes.
Beat the yolks lightly and gradually add the cornstarch to avoid lumps. Mix until smooth.
Remove the cinnamon stick from the milk. Gradually add ¼ cup of the warm spiced milk to the yolks, beating slowly to temper the eggs.
Return the milk to low heat and add the tempered yolks. Stir constantly until the mixture thickens to a flan-like consistency, then remove from heat.
Pour the natillas into individual ramekins and top with Maria cookies. Refrigerate for at least 4 hours, preferably overnight.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 280 Kcal