Natillas
Natillas are Spain's everyday stirred custard, loose and pourable rather than set, scented with lemon peel and cinnamon and thickened gently with egg yolks. Crowned with a Maria biscuit and a dusting of cinnamon, they are the taste of countless Spanish childhoods.
Approximate, per 1 bowl (~150g). Values vary by recipe and portion.
Ingredients
- ·750 ml whole milk
- ·6 egg yolks
- ·150 g sugar
- ·30 g cornflour
- ·1 strip lemon peel (no pith)
- ·1 cinnamon stick
- ·1 tsp ground cinnamon, to finish
- ·4 Maria biscuits
Method
- 1
Pour 600 ml of the milk into a saucepan with the lemon peel and cinnamon stick and bring slowly to just below a boil, then remove from the heat and let infuse for 10 minutes.
- 2
In a bowl whisk the egg yolks with the sugar until pale, then whisk in the cornflour and the remaining 150 ml cold milk to make a smooth slurry.
- 3
Remove the lemon peel and cinnamon stick from the warm milk, then pour a little of it into the yolk mixture while whisking to temper.
- 4
Return everything to the pan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 8 to 10 minutes. Do not let it boil or the yolks will scramble.
- 5
The moment it thickens, pour into shallow bowls or ramekins.
- 6
Rest a Maria biscuit on top of each and dust generously with ground cinnamon.
- 7
Cool to room temperature, then chill at least 2 hours before serving; natillas are eaten cold.