Teresa's Recipes
Rich and Creamy Natillas
Experience a taste of Spanish tradition with these rich and creamy Natillas. This beloved dessert, akin to a velvety custard, is steeped in history and known for its delicate balance of flavors. Infused with fragrant vanilla and crowned with a dusting of cinnamon, it's a simple yet exquisite sweet treat that will transport your taste buds to the warm and vibrant streets of Spain.
Ingredients
- 2 cups Whole milk
- 1/2 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 4 yolks Eggs
- 2 tablespoons Cornstarch
- For garnish Ground cinnamon
Dietary Notes
- Servings: 4
- Dish Type: Dessert
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 7g
- Sodium: 90mg
- Sugar: 22g
Instructions
- In a large saucepan, combine the whole milk, granulated sugar, and pure vanilla extract. Warm over medium heat until it begins to simmer, then reduce heat to low.
- In a separate bowl, whisk together the egg yolks and cornstarch until a smooth paste forms.
- Gradually pour the hot milk mixture into the egg mixture, whisking continuously to prevent the eggs from curdling. This is called tempering the eggs.
- Once fully combined, return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens to a custard-like consistency and can coat the back of a spoon.
- Pour the natillas into individual serving dishes. Sprinkle each with a dusting of ground cinnamon while still warm.
- Refrigerate the natillas for at least 2 hours, or until set, before serving.
Tips
- For a richer flavor, you can substitute half of the milk with cream.
- If you prefer your natillas extra thick, add an additional tablespoon of cornstarch.
- The natillas will continue to thicken as they cool, so don't worry if they seem a bit runny in the pan.