🇪🇸 Spain · Dessert
Natillas (Spanish Custard)
By eatmundo · July 7, 2026
Natillas are a classic Spanish dessert, a creamy and comforting custard often flavored with lemon and cinnamon. Simple yet profoundly satisfying, these individual custards offer a delightful balance of sweetness and spice. They are typically served chilled, often with a dusting of ground cinnamon or a caramelized sugar topping.
Ingredients
check them off as you prepareHow to Make It
- 1
Pour 900ml of the full-fat milk into a medium saucepan. Add the lemon peel strips and the cinnamon stick. Heat over medium heat until the milk is just about to boil, watching carefully to prevent scorching. As soon as small bubbles appear around the edge, remove from heat and let it steep for 10-15 minutes to infuse the flavors.
- 2
While the milk infuses, whisk the egg yolks, granulated sugar, and cornstarch together in a large bowl until smooth and pale, with no lumps. This mixture is called a slurry and will be crucial for thickening our custard beautifully.
- 3
Carefully remove the lemon peel and cinnamon stick from the infused milk. Gradually pour a small amount (about 100ml) of the warm milk into the egg yolk mixture, whisking continuously to temper the yolks. This prevents the eggs from scrambling when combined with the hot milk.
- 4
Pour the tempered egg mixture back into the saucepan with the remaining infused milk. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or whisk, for 5-8 minutes. The custard will thicken noticeably; don't let it boil, as it can curdle.
- 5
The natillas are ready when they coat the back of your spoon, and you can draw a clean line with your finger. Remove from heat immediately. Divide the warm custard among 6 individual serving ramekins or small bowls.
- 6
Allow the natillas to cool at room temperature for about 30 minutes, then cover them with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 3-4 hours, or preferably overnight, for best texture and flavor.
- 7
Before serving, sprinkle generously with ground cinnamon. For an extra touch of indulgence, you can sprinkle a thin layer of granulated sugar on top of each custard and caramelize it with a kitchen blow torch until golden brown and bubbly. Serve cold and enjoy!
Frequently Asked Questions
How can I ensure my natillas are smooth and thick without becoming lumpy or too thin?+
Cook the custard base over medium-low heat, stirring continuously, until it visibly thickens and coats the back of a spoon. If lumps form despite stirring, pass the mixture through a fine-mesh sieve immediately.
Why do most natillas recipes only use egg yolks, and can I substitute whole eggs?+
Using only egg yolks is crucial for natillas' signature rich, creamy texture and beautiful yellow hue. Whole eggs contain whites that would result in a lighter, less indulgent custard with a different mouthfeel.
What's the best way to infuse the milk with lemon and cinnamon for optimal flavor?+
Gently heat the milk with the lemon peel (avoiding the white pith) and cinnamon stick over low heat, letting it steep for at least 15-20 minutes before straining and combining with the egg mixture. This allows the flavors to fully bloom without boiling.
How should I properly chill and serve natillas to achieve the correct set and flavor?+
Pour the warm natillas into individual serving dishes, cover them with plastic wrap touching the surface to prevent a skin, and refrigerate for at least 3-4 hours, or ideally overnight, until thoroughly chilled and set. Serve cold, often garnished with ground cinnamon.
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