|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 0g||2%|
|Total Sugars 22g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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.
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.
In a small bowl, whisk remaining 1 cup milk with the cornstarch.
Place egg 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 continue to beat with mixer until thoroughly mixed. Set aside.
Remove the lemon peel and cinnamon stick from the warm milk, using a slotted spoon.
Return the pot to the stove on medium heat. After milk is hot, but not boiling, add the vanilla extract.
Slowly pour egg yolk mixture into the warming milk, while beating with electric mixer on low speed.
Using a wooden spoon, stir continuously over medium heat, so the milk does not stick. Stir until mixture thickens.
Ladle thickened mixture through a fine mesh sieve placed over a large bowl, in order to eliminate any lumps.
Pour strained natillas mixture evenly into 6 small bowls, ramekins, or cups. Allow to cool to room temperature on the counter, then cover ramekins with plastic wrap and refrigerate until ready to serve.
Once chilled, garnish with cinnamon before serving.