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The Spruce / Abbey Littlejohn
Nutritional Guidelines (per serving) | |
---|---|
278 | Calories |
12g | Fat |
30g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 278 |
% Daily Value* | |
Total Fat 12g | 15% |
Saturated Fat 6g | 29% |
Cholesterol 175mg | 58% |
Sodium 163mg | 7% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 3% |
Protein 13g | |
Calcium 312mg | 24% |
*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 with cinnamon on top just before serving. Other popular flavors for natillas include chocolate and turron.
Ingredients
- 6 cups whole milk, divided
- 1 lemon, zested
- 1 cinnamon stick
- 5 tablespoons cornstarch
- 8 large egg yolks
- 8 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Garnish: ground cinnamon
Steps to Make It
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Gather the ingredients.
The Spruce / Abbey Littlejohn
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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.
The Spruce / Abbey Littlejohn
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In a small bowl, whisk remaining one cup milk with the cornstarch.
The Spruce / Abbey Littlejohn
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Place egg yolks in a large mixing bowl. Add the sugar and beat with an electric mixer until it is frothy.
The Spruce / Abbey Littlejohn
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Add the milk-cornstarch mixture and continue to beat with mixer until thoroughly mixed. Set aside.
The Spruce / Abbey Littlejohn
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Remove the lemon peel and cinnamon stick from the warm milk, using a slotted spoon.
The Spruce / Abbey Littlejohn
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Return the pot to the stove on medium heat. After milk is hot, but not boiling, add the vanilla extract.
The Spruce / Abbey Littlejohn
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Slowly pour egg yolk mixture into the warming milk, hile beating with electric mixer on low speed.
The Spruce / Abbey Littlejohn
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Using a wooden spoon, stir continuously over medium heat, so the milk does not stick. Stir until mixture thickens.
The Spruce / Abbey Littlejohn
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Ladle thickened mixture through a fine mesh sieve placed over a large bowl, in order to eliminate any lumps.
The Spruce / Abbey Littlejohn
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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.
The Spruce / Abbey Littlejohn
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Once chilled, garnish with cinnamon before serving.
The Spruce / Abbey Littlejohn