Natillas (Spanish Custard)

We blog about this recipe here.

Natillas (Spanish Custard)

We usually halve this recipe and have plenty for 4, since it’s very rich and small portions are in order. A less rich version with milk instead of cream – and with cornstarch used as a thickener – is more traditional, but we’re crazy about this one.  Recipe adapted from

  • 1 quart heavy cream
  • 2 cinnamon sticks
  • 6 large eggs
  • 3/4 c sugar
  • 1 T vanilla 
  • ground cinnamon

In a saucepan, combine the cream and cinnamon sticks and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. 

In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed.

Take about a cup of the warm cream/cinnamon mixture and very gradually add it to the egg/sugar mixture, whisking constantly.  Then slowly whisk that back into the pan with the remaining cream.  Over medium heat, cook and stir the  custard until it has thickened.  You can test this by dipping your spoon into the custard and then running your finger through it. If the line made by your finger stays, the mixture is properly thickened.   When thickened, remove from the heat and let cool.

After cool, refrigerate the natillas for at least 4 hours.  When ready to serve divide it among six to eight custard cups. Serve the natillas sprinkled with cinnamon.

Recipe brought to you by and Andy and Ann.


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