Spanish Custard Recipe - Natillas de Leche Tradicional

1. Flavor the milk with lemon peel and cinnamon. Wash the lemon under cold water. Peel with a paring knife. Pour 5 cups of milk into a large saucepan. Heat milk on medium high, but do not boil. Add lemon peel and cinnamon stick and then remove from the heat. Allow to sit for about 10 minutes.
2. Add the cornstarch to the remaining milk and whisk to completely dissolve the cornstarch. Eliminate any lumps with a stick blender.

1. Separate the yolks from the whites, placing yolks in a large mixing bowl. Add the sugar and beat with an electric mixer until it is frothy. Add the milk-cornstarch mixture and beat until thoroughly mixed. Set aside.
2. Remove the lemon peel and cinnamon stick from the milk, using a slotted spoon.
3. Return the pot to the stove, heating on medium. After milk is hot, but not boiling, add the vanilla extract.
4. Begin pouring in the egg yolk mixture while beating with electric mixer on low.
5. Make sure that there are no lumps. Using a wooden spoon, stir continuously, so the milk does not stick.  Stir until mixture thickens up.
6. Pour natillas into 6 small bowls, ramekins, or large cups. If there are any lumps in the natillas, use a sieve to eliminate them.
7. Allow to cool to room temperature on the counter, then cover with plastic wrap and refrigerate until ready to serve. 
8. Sprinkle with ground cinnamon just before servings. Some cooks like to decorate with a Maria cracker, or pirouline (rolled wafer) cookie.

More Spanish Desserts

Below are some other favorite milk-based Spanish dessert recipes.

• Spanish Leche Frita - Fried Milk Recipe
• Crema Catalana Recipe – How to Make Crema Catalana
• Rice Pudding Recipe - Arroz con Leche
• Easy Spanish Bread Pudding Recipe - Torrijas
• Classic Vanilla Flan Recipe - Vanilla Custard With Caramel Sauce