Natillas

Natillas are a smooth Spanish custard with a mild vanilla and cinnamon flavour, often served with a Maria biscuit and a little cinnamon. It is a simple, velvety dessert that feels nicely light after a meal.

Serves: 4
Preparation: approx. 10 minutes
Cooking: approx. 20 minutes
Total time: approx. 2 hours and 30 minutes

Ingredients

• 500 ml full-fat milk
• 100 g caster sugar
• 4 egg yolks
• 1 tbsp cornflour
• 1 vanilla pod or 1 tsp vanilla extract
• 1 cinnamon stick
• 4 Maria biscuits (optional, for garnish)
• ground cinnamon, to taste

Preparation

• Prepare the vanilla
  If using a vanilla pod: split it lengthways and scrape out the seeds. If using vanilla extract: set it aside; you will add it later.

Method

1. Infuse the milk
   Pour the milk into a saucepan. Add the vanilla pod with the seeds (or no extract yet) and the cinnamon stick. Heat over a low heat until just below boiling point. Remove the pan from the heat and leave the milk to infuse for 10 minutes. Then remove the vanilla pod and the cinnamon stick. If using vanilla extract: stir it into the warm milk now.
2. Whisk the egg yolks, sugar and cornflour
   In a bowl, whisk the egg yolks with the sugar until light and creamy. Add the cornflour and whisk well until you have a smooth batter, without lumps.
3. Temper and pour back into the pan
   While stirring, pour a little of the warm milk into the egg mixture to reduce the temperature difference. Then pour the egg mixture back into the pan with the remaining milk, stirring continuously.
4. Thicken the custard
   Put the pan back over a low heat and warm the custard, stirring constantly with a wooden spoon or whisk. Do not let the natillas boil. The custard is ready when it thickens noticeably and coats the back of the spoon: if you draw a line across the spoon with your finger, the line remains visible.
5. Strain and chill
   Remove the pan from the heat. Pour the custard through a fine sieve into a measuring jug or bowl to remove any lumps. Then divide the natillas between 4 shallow dishes. Leave to cool to room temperature, then refrigerate for at least 2 hours to set completely.
6. Serve the natillas
   Serve the natillas well chilled. Place a Maria biscuit on each portion and sprinkle lightly with ground cinnamon. For the smoothest possible surface, you can, while cooling, place a piece of baking paper or cling film directly on the surface to prevent a skin forming (optional). These natillas are best when cold but not ice-cold; if you like, take them out of the fridge about a quarter of an hour before serving.