Classic Spanish Custard - Natilla Dessert

Recipe Author Lithuanian in the USA

Classic Spanish Custard - Natilla Dessert
Natilla is a custard dessert that has a very mild flavor and light texture, and it requires only 6 ingredients to make. In Spain, you can buy this dessert at almost every store. The vanilla and chocolate flavors are most often found. I will make the last one the next time, because chocolate natilla resembles a chocolate dessert called “Monte“. In Lithuania, this dessert is available at most supermarkets. If it’s difficult to imagine the taste of natilla (with vanilla), it would be very similar to the taste of white cream in “Monte“ dessert.

Natillas are prepared very quickly and easily, just follow the recipe directions (that starch wouldn’t form lumps or etc.). When natilla dessert is served in Spain (in cafes or restaurants), there is always a round cookie on the top of it (the most commonly used cookies are the ones called “Maria“). But if you don’t have such cookies where you live, then use light, crispy cookies such as french cookies “Petit Beurre“ or similar. And even without a cookie on the top natilla is really delicious simply sprinkled with a pinch of ground cinnamon.

Ingredients

    • 1 l (1 quart) whole milk
    • 5 egg yolks
    • 100 g (1/2 cup) granulated sugar
    • 40 g (1/3 cup) corn starch
    • 2 tsp. vanilla sugar or vanilla extract
    • 1 cinnamon stick

    Recipe Directions

  1. 1. Beat egg yolks with sugar and vanilla sugar using a whisk. Whisk for several minutes until the sugar is almost melted.
  2. 2. Mix 150 ml (2/3 cup) of milk with starch. Then pour into egg batter and stir.
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  4. 3. Pour the remaining milk into a saucepan, add cinnamon stick and heat over medium heat.
  5. 4. When the milk starts to boil, remove the cinnamon stick and the resulting skin from the surface. Slowly, stirring constantly, pour the egg batter and stir for a few minutes, until the mass becomes thicker. The cream should be yogurt-thick.
  6. 5. Pour the cream into dessert jars or glasses, place a round cookie (I used cookies called “Maria“) on the top and leave it to cool down completely. After that, cover desserts with a plastic wrap and put in a fridge to get cold. You can sprinkle natillas with ground cinnamon before serving.
Classic Spanish Custard - Natilla Dessert
Classic Spanish Custard - Natilla Dessert
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