📝 About This Recipe
Natillas is a quintessential Spanish comfort food, a silky-smooth egg custard that has graced family tables for generations. Infused with the aromatic warmth of cinnamon and the bright zest of lemon, this dessert offers a delicate balance of creamy richness and light, floral notes. It is traditionally topped with a single Maria biscuit, which softens into the custard to create a nostalgic, melt-in-your-mouth experience.
🥗 Ingredients
The Custard Base
- 4 cups Whole milk (high quality, full fat for best texture)
- 6 large Egg yolks (at room temperature)
- 3/4 cup Granulated sugar (adjust slightly for desired sweetness)
- 1 tablespoon Cornstarch (helps stabilize the custard)
- 1 teaspoon Vanilla extract (pure extract is preferred)
Infusion Aromatics
- 1 large Cinnamon stick (Ceylon cinnamon provides the most authentic flavor)
- 2 strips Lemon peel (pith removed to avoid bitterness)
- 1 pinch Salt (to enhance the flavors)
Garnish & Tradition
- 1 tablespoon Ground cinnamon (for dusting)
- 6 pieces Galletas María (traditional Spanish tea biscuits)
👨🍳 Instructions
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1
In a medium saucepan, combine 3.5 cups of the milk, the cinnamon stick, the lemon peel strips, and a pinch of salt. Set the remaining 0.5 cup of milk aside for later use.
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2
Heat the milk over medium heat until it just reaches a gentle simmer. Do not let it come to a rolling boil. Once simmering, remove from heat, cover with a lid, and let it steep for 10-15 minutes to infuse the flavors.
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3
In a separate medium-sized mixing bowl, whisk together the 6 egg yolks and the granulated sugar until the mixture becomes pale yellow and slightly frothy.
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4
Dissolve the 1 tablespoon of cornstarch into the reserved 0.5 cup of cold milk, whisking until no lumps remain. Add this slurry to the egg yolk mixture and whisk well.
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5
Remove the cinnamon stick and lemon peel from the infused warm milk and discard them.
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6
Temper the eggs by very slowly drizzling about half a cup of the warm milk into the egg yolk mixture, whisking constantly. This prevents the eggs from scrambling.
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7
Gradually pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking continuously to ensure a smooth blend.
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8
Place the saucepan back over low-medium heat. Cook the mixture, stirring constantly with a wooden spoon or a heat-proof spatula, making sure to scrape the bottom and corners of the pan.
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9
Continue cooking for 8-12 minutes until the custard thickens enough to coat the back of a spoon. It should be thick but still pourable; remember it will firm up significantly as it cools.
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10
Once thickened, remove from heat immediately and stir in the vanilla extract.
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11
For an extra silky texture, pour the hot custard through a fine-mesh sieve into a clean bowl or directly into individual serving ramekins.
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12
Place one Galleta María biscuit on top of each serving. The heat from the custard will soften the biscuit perfectly.
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13
Let the natillas cool to room temperature, then cover with plastic wrap (press the wrap directly onto the surface if you want to prevent a skin from forming) and refrigerate for at least 3 hours.
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14
Just before serving, dust the top generously with ground cinnamon.
💡 Chef's Tips
Always use low heat when thickening the custard; patience is key to avoiding curdled eggs. If the custard starts to look lumpy, remove it from the heat and whisk vigorously or use an immersion blender for a few seconds. Ensure the lemon peel has no white pith attached, as the pith will make your milk bitter. For an even richer version, you can replace half a cup of milk with heavy cream. If you cannot find Galletas María, Graham crackers or vanilla wafers can be used as a substitute.
🍽️ Serving Suggestions
Serve with a glass of sweet Pedro Ximénez sherry for a truly Spanish experience. Pair with fresh berries like raspberries or strawberries to add a touch of acidity. A cup of strong espresso or Cafe con Leche complements the creamy sweetness perfectly. For a modern twist, serve with a side of caramelized almonds or hazelnuts for crunch. Enjoy as a light afternoon 'merienda' or a soothing post-dinner treat.