1. Recipes

How to Make Natillas (Custard) - A Step-by-Step Guide

Natillas, also known as Spanish custard, is a classic dessert that has been enjoyed in Spain for generations. This creamy and sweet treat is a favorite among both children and adults, and it is often served during special occasions and holidays.

With its smooth texture and rich flavor, natillas is the perfect way to end a meal on a sweet note. Whether it's served on its own or used as a topping for other desserts, this custard is sure to be a hit with anyone who tries it.

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Ingredients

  • 2 ¾ cups milk, divided
  • 4 large egg yolks
  • 1 cup granulated sugar, divided
  • ¼ cup cornstarch
  • ⅛ teaspoon salt
  • ¼ cup heavy whipping cream
  • 1 (3 inch) vanilla bean, split lengthwise
  • 2 teaspoons unsalted butter
  • 4 large pasteurized egg whites
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon freshly ground nutmeg, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Combine 1 cup milk and egg yolks in a large bowl. Whisk until well combined and set aside. Set up a large bowl with ice cubes.
  • Combine 3/4 cup sugar, cornstarch, and salt in a medium over medium-high heat; gradually add remaining 1 3/4 cups milk, whisking constantly. Stir in whipping cream.
  • Scrape seeds from vanilla bean; add seeds and bean to the milk mixture. Bring mixture to a boil and cook for 1 minute, stirring constantly with a whisk. Remove from heat.
  • Gradually add half of the hot milk mixture to the egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture and stir until well combined.
  • Place pan in the prepared ice-filled bowl and allow to cool, stirring occasionally, about 25 minutes. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap and chill in the refrigerator.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 sugar, 1 tablespoon at a time, and continue to beat at high speed until stiff peaks form. Beat in vanilla extract. Gently fold 1/2 cup of beaten egg whites into the cooled custard.
  • Spoon about 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg.

    • Nutrition

    228 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 122mg
    • Sodium: 105mg
    • Total Carbohydrate: 35g
    • Total Sugars: 31g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 116mg
    • Iron: 0mg
    • Potassium: 169mg

    Categories

    Dessert recipes
    Traditional recipes
    Spanish recipes
    Pudding recipes
    Creamy recipes