Creamy Spanish Custard (Natillas)

A smooth, coating custard exhaling the warm scent of cinnamon and the freshness of lemon. The texture is silky, lump-free, and holds just enough to coat the spoon.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 330
• Protein: 13 g
• Carbs: 42 g
• Fat: 12 g

Ingredients

• 500 ml Whole milk ( liquid )
• 4 piece Egg ( yolks only )
• 80 g White sugar ( powder )
• 15 g Corn starch ( sifted )
• 1 piece Cinnamon stick ( whole )
• 1 piece Citrus limon (L.) Burm. f. ( zest in large strips )
• 1 pinch Cinnamon powder ( for garnish )
• 4 piece Classic crispbread ( whole )
• 4 piece Maria biscuits

Instructions

1. Infuse the milk

   In a saucepan, pour the whole milk with the cinnamon stick and lemon zest. Bring to a simmer, then remove from heat and let infuse for 10 minutes for the milk to absorb the aromas.

2. Whisk the yolks

   In a mixing bowl, vigorously whisk the egg yolks with the white sugar and cornstarch until the mixture turns pale and smooth.

3. Cook the custard

   Remove the cinnamon and lemon from the milk. Pour the hot milk over the eggs in a thin stream while stirring. Return everything to the saucepan over low heat. Stir constantly until the custard thickens and coats the back of a spoon. Warning: never let it boil.

4. Serve and cool

   Divide the custard into small bowls. Place a Maria biscuit on top and sprinkle with a pinch of ground cinnamon. Let cool before refrigerating.

Chef's tips

• Never let the custard boil once the eggs are added, or it will curdle and become grainy.
• Use a vegetable peeler to remove the lemon zest in large strips, avoiding the white pith which adds bitterness.

Storage

Store for 48 hours in the refrigerator, covered with plastic wrap touching the surface to prevent a skin from forming.