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Spanish natillas custard

Spanish Natillas Custard Recipe

A creamy, smooth Spanish custard dessert flavored with vanilla and cinnamon. Lightly sweet and served chilled, it’s simple to make and perfect for dessert or a cozy treat anytime.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dessert
Cuisine: Spanish
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 large egg yolks
  • 500 ml whole milk
  • 100 g granulated sugar
  • 1 vanilla bean or 1 tsp vanilla extract
  • 1 cinnamon stick
  • Ground cinnamon for topping
  • Lemon zest optional, for a subtle twist

Method
 

Heat the Milk
  1. Pour the milk into a saucepan. Add the cinnamon stick and vanilla bean (split) or vanilla extract. Heat gently until steaming, but don’t let it boil. Add lemon zest if using.
Whisk Egg Yolks and Sugar
  1. In a bowl, whisk the egg yolks and sugar together until smooth and pale.
Temper the Eggs
  1. Slowly pour half of the warm milk into the egg mixture while whisking constantly. Then, pour this mixture back into the saucepan with the remaining milk.
Cook the Custard
  1. Stir constantly over low heat until the custard thickens and coats the back of a spoon.
Strain and Chill
  1. Remove from heat. Strain the custard through a fine mesh sieve into individual ramekins. Let cool to room temperature, then refrigerate for at least 2 hours.
Serve
  1. Sprinkle ground cinnamon on top before serving. Optionally, add thin lemon zest strips for garnish.

Notes

  • Use whole milk for the best creamy texture.
  • Stir constantly to avoid lumps.
  • Chilling is essential to get the perfect custard set.
  • This recipe works well for small gatherings or as a light dessert after meals.