Spanish Natillas Recipes

NATILLAS (SPANISH CUSTARD)

Steps:

• Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
• Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
• Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
• Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.

NATILLAS DE LECHE (SPANISH CUSTARD)

Steps:

• Gather the ingredients.
• Pour 5 cups of milk into a large saucepan. Add lemon peel and cinnamon stick and warm the milk, uncovered, over medium heat, until just before it boils. Remove from heat and allow to sit for 10 minutes.
• In a small bowl, whisk remaining 1 cup milk with the cornstarch.
• Place egg yolks in a large mixing bowl. Add the sugar and beat with an electric mixer until it is frothy.
• Add the milk-cornstarch mixture and continue to beat with mixer until thoroughly mixed. Set aside.
• Remove the lemon peel and cinnamon stick from the warm milk, using a slotted spoon.
• Return the pot to the stove on medium heat. After milk is hot, but not boiling, add the vanilla extract .
• Slowly pour egg yolk mixture into the warming milk, while beating with electric mixer on low speed.
• Using a wooden spoon, stir continuously over medium heat, so the milk does not stick. Stir until mixture thickens.
• Ladle thickened mixture through a fine mesh sieve placed over a large bowl, in order to eliminate any lumps.
• Pour strained natillas mixture evenly into 6 small bowls, ramekins, or cups. Allow to cool to room temperature on the counter, then cover ramekins with plastic wrap and refrigerate until ready to serve.
• Once chilled, garnish with cinnamon before serving.

SPANISH NATILLAS

Steps:

• Dissolve the cornflour in 1/2 cup cold milk, stir well. Set aside.
• Heat the remaining milk in a saucepan with the cinnamon stick.
• Beat the egg yolks with the sugar.
• Add the cold milk mixture to the eggs and sugar.
• When the milk is starting to boil, remove the cinamon stick and add the mixture of flour, milk, eggs and sugar.
• Stir well over the heat until the custard thickens. Don't boil.
• Put the natillas into individual bowls or dessert glasses.
• Sprinkle with a little cinnamon powder.

NATILLAS (SPANISH CUSTARD)

Steps:

• Instructions Separate yolks from egg whites. Save the yolks. Whip the egg whites with an electric mixer until stiff, then set aside. Heat milk in a deep saucepan on medium high, then add sugar and salt. Stir frequently with a whisk so milk doesn't rise over the edge of the pan as it warms. Whisk flour with 1/4 cup water. Add to milk mixture and boil for approximately 2 minutes, until mixture thickens. Stir constantly so the bottom doesn't scorch. Reduce heat to medium. Add the egg yolks and, gradually, the stiffened egg whites. Continue to mix on the stovetop until mixture has a pudding-like consistency. When completely mixed, pour into a bowl. Sprinkle cinnamon on top. Serve warm or chilled.

NATILLAS

Steps:

• In sauce pan warm milk.
• In separate bowl beat egg yolks, add sugar, flour and salt.
• Temper mixture with about 1/2 to 1 c of warm milk.
• Add mixture to sauce pan and heat until boils and thickens.
• Add vanilla.
• Remove from heat.
• In large bowl beat egg whites until stiff, fold mixture into egg whites.
• Sprinkle top with cinnamon.
• Place in fridge.
• Serve cold.

SPANISH NATILLAS WITH MARIAS

Steps:

• In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside.
• Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil.
• In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well.
• Bring the saucepan of milk to a boil. When it is just coming to a boil, add the egg yolk mixture. Mix well and stir until custard thickens, but do not let it return to a boil.
• Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls.
• Sprinkle with ground cinnamon.
• The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard.