Spanish Cuisine

Natillas (Spanish Custard Dessert) Recipe – Spanish Special

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Natillas (Spanish Custard Dessert) Recipe – Spanish Special

Natillas is a classic Spanish dessert—an ultra-creamy, silky vanilla custard topped with cinnamon and often garnished with a Maria biscuit. Traditionally served chilled, natillas are a beloved comfort dessert across Spain, often made at home using just milk, eggs, sugar, and a touch of lemon and cinnamon. It’s simple, elegant, and perfect after any meal.
  • Prep Time10 min
  • Cook Time20 min
  • Perform Time2 hr
  • Total Time2 hr 30 min

Natillas Ingredients:

  • 2 1/2 cups (600ml) whole milk
  • 4 egg yolks
  • 1/2 cup (100g) sugar
  • 2 tbsp cornstarch (optional, for thicker texture)
  • 1 cinnamon stick
  • 1 strip lemon peel (avoid white pith)
  • 1 tsp vanilla extract (optional)
  • Ground cinnamon (for garnish)
  • Maria biscuits (or any plain tea biscuit)

Sear the Chicken:

1

Season chicken thighs with salt, pepper, and paprika. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken skin-side down until golden brown (about 6–8 mins). Flip and cook 2–3 mins more. Remove and set aside.

Infuse the Milk:

2

In a saucepan, combine milk, cinnamon stick, and lemon peel.

3

Heat gently over medium heat until just below boiling. Remove from heat, cover, and let steep for 10 minutes.

4

Strain to remove peel and cinnamon stick.

Make the Custard:

5

In a bowl, whisk together egg yolks, sugar, and cornstarch (if using) until smooth.

6

Slowly pour the warm milk into the egg mixture while whisking continuously.

7

Return the mixture to the saucepan. Cook on low heat, stirring constantly, until it thickens (about 10–12 minutes). Do not let it boil.

Flavor & Finish:

8

Once thickened, remove from heat and stir in vanilla extract (if using).

9

Pour into ramekins or dessert cups.

Chill and Serve:

10

Place one Maria biscuit on top of each custard (optional).

11

Let cool to room temperature, then refrigerate for 1–2 hours.

12

Before serving, sprinkle with ground cinnamon.

Recipe Notes :

No Cornstarch Needed: Traditional natillas rely only on egg yolks for thickening. Add cornstarch if you prefer a firmer set.

Texture Tip: Stir gently and constantly—overheating can cause curdling.

Variations: Try orange peel instead of lemon, or serve with whipped cream or caramel drizzle.

Storage: Keep covered in the fridge for up to 3 days.

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