If you have never tried Natillas, you are missing out on one of Spain’s simplest but most yummy of puddings.
It is smooth, sweet, and about as traditional as it gets. The pudding that has been keeping Spanish grandmothers busy for generations.
The recipe goes back to the Middle Ages, when nuns made it in convents using milk, sugar, and eggs. It was cheap, easy, and delicious. Over the years, every family has added their own twist, from a bit of cinnamon to a hint of lemon or vanilla, but the basics have not changed.
How to make Natillas
Homemade Natillas are straightforward, though they do reward a bit of patience. The trick is to heat the milk gently with cinnamon and lemon peel. Some people use orange peel or vanilla instead, but if you are after the classic taste, stick with the lemon.
Once chilled, Natillas should be silky and creamy, best served straight from the fridge. A Maria biscuit on top is traditional, partly for flavour, partly because no Spanish grandmother would serve it without one.
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 30 minutes (plus chilling time)
- Servings: 4 (about 600 ml total)
Ingredients
- 600 ml whole milk
- 1 cinnamon stick
- Peel of 1 lemon
- 4 medium egg yolks
- 75 g sugar
- 15 g cornstarch (cornflour)
Optional for decoration:
- 4 Maria-style biscuits
- Ground cinnamon
Method
Infuse the milk
Pour the milk into a saucepan with the cinnamon stick and lemon peel. Warm gently for about 15 minutes, without boiling. Let it cool a little.
Beat the yolks and sugar
In a bowl, whisk the yolks and sugar until pale and smooth.
Add the cornstarch
Mix in the cornstarch until lump-free.
Combine and thicken
Remove the cinnamon and lemon peel from the milk. Add a splash of warm milk to the yolk mix, stir well, then pour everything back into the pan. Cook over low heat, stirring constantly, until it thickens, about 10 minutes.
Chill
Pour into small bowls or ramekins, let cool, cover, and chill for at least 3 hours.
Serve
Top each one with a biscuit and dust with ground cinnamon just before serving.
Bridging the Gap’s top tip: Serve cold, ideally after a big dinner when everyone insists they could not possibly eat another thing, until they see pudding!
