📝 About This Recipe
Natillas is a quintessential Spanish comfort dessert, beloved for its silky, pourable texture and aromatic infusion of lemon and cinnamon. Unlike thicker puddings, authentic Natillas should be light and delicate, traditionally served in individual clay bowls with a signature Maria biscuit floating on top. This recipe captures the nostalgic essence of a Spanish grandmother's kitchen, balancing simple ingredients to create a sophisticated and creamy finish.
🥗 Ingredients
The Infusion
- 1 liter Whole milk (high quality, full fat is essential for creaminess)
- 1 large Cinnamon stick (preferably Ceylon cinnamon)
- 1 strip Lemon peel (yellow part only, avoid the bitter white pith)
- 1 piece Vanilla bean (split lengthwise, or substitute with 1 tsp vanilla extract)
The Custard Base
- 6 large Egg yolks (at room temperature)
- 150 grams Granulated sugar (approximately 3/4 cup)
- 1 tablespoon Cornstarch (Maizena) (optional, for a slightly thicker, more stable set)
- 1 pinch Fine sea salt (to balance the sweetness)
- 2 tablespoons Cold milk (to dissolve the cornstarch if using)
Garnish and Finish
- 6 pieces Galletas María (Maria Biscuits) (the traditional Spanish round tea biscuit)
- 1 teaspoon Ground cinnamon (for dusting before serving)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the 1 liter of whole milk, the cinnamon stick, the lemon peel strip, and the split vanilla bean.
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2
Place the saucepan over medium heat and bring the milk just to the edge of a boil, looking for small bubbles forming around the perimeter.
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3
Once hot, remove the pan from the heat, cover with a lid, and let the aromatics infuse for at least 10-15 minutes.
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4
In a separate large mixing bowl, whisk the 6 egg yolks with the granulated sugar and a pinch of salt until the mixture becomes pale, thick, and slightly frothy.
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5
If using cornstarch for a thicker custard, dissolve it completely in the 2 tablespoons of cold milk and whisk it into the egg yolk mixture.
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6
Remove the cinnamon stick, lemon peel, and vanilla bean from the infused milk. If using a vanilla bean, scrape the seeds into the milk and discard the pod.
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7
Slowly temper the eggs by pouring a small, steady stream of the warm milk into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling.
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8
Pour the entire mixture back into the saucepan and place over low heat.
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9
Cook the custard, stirring continuously with a wooden spoon or heat-proof spatula in a figure-eight motion. Do not let it boil, or the eggs will curdle.
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10
Continue cooking for about 8-10 minutes until the mixture thickens enough to coat the back of a spoon. When you run a finger through the coating on the spoon, the line should remain distinct.
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11
Pass the finished custard through a fine-mesh sieve into a clean pitcher or bowl to ensure a perfectly smooth texture.
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12
Pour the warm custard into 6 individual ramekins or traditional shallow clay bowls (cazuelas).
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13
Place one Galleta María on top of each bowl of custard while still warm; it will soften slightly as it sits. Let the bowls cool to room temperature.
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14
Cover with plastic wrap (ensure the wrap doesn't touch the surface if you want to avoid a skin) and refrigerate for at least 3 hours, or preferably overnight.
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15
Just before serving, dust generously with ground cinnamon through a fine sieve.
💡 Chef's Tips
Always cook the custard over low heat; patience is the secret to a silky Natillas without lumps. If the custard starts to look grainy, immediately remove from heat and whisk vigorously or use an immersion blender to smooth it out. Use the freshest eggs possible, as the yolks provide both the flavor and the beautiful golden color. For an extra authentic touch, use 'Cazuelas de barro' (Spanish clay dishes) which help maintain the cool temperature of the dessert. If you prefer a skin on your custard (as many Spaniards do), leave the bowls uncovered while they cool in the refrigerator.
🍽️ Serving Suggestions
Serve chilled with a glass of sweet Spanish Sherry or Moscatel dessert wine. Pair with a few fresh raspberries or sliced strawberries on the side for a touch of acidity. Accompany with a strong cup of Cafe Solo (espresso) to contrast the creamy sweetness. For a festive twist, add a tiny splash of Spanish Brandy or Anís to the milk while infusing. Serve alongside a small plate of almond turrón during the holiday season.