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Natillas (Spanish Custard)

Preparation

Step 1


Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.


Step 2


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.


Step 3


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.


Step 4


Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.







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Ingredients

  • 2 cups whole milk

  • 1 (2-inch) piece cinnamon stick

  • 1 (1 ½-inch) piece lemon zest

  • 3 large egg yolks

  • 3 tablespoons white sugar

  • 1 tablespoon cornstarch

Natillas (Spanish Custard)

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