Natillas de Leche (Spanish Custard)
Natillas de Leche is a rich Spanish egg custard, infused with vanilla, lemon, and cinnamon.
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Instructions
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Warm 5 cups of milk with lemon peel and a cinnamon stick over medium heat until almost boiling; remove and steep for 10 minutes.
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Whisk 1 cup milk with cornstarch.
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Beat egg yolks and sugar until frothy; then mix in the milk-cornstarch blend.
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Remove the lemon peel and cinnamon stick from the steeped milk. Return milk to medium heat and stir in vanilla.
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Slowly add the egg yolk mixture to the warming milk, beating on low speed.
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Stir continuously over medium heat until the mixture thickens.
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Strain the thickened mixture through a fine mesh sieve into a bowl to eliminate lumps.
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Divide the natillas into 6 small bowls or ramekins. Cool to room temperature, then cover and refrigerate until chilled.
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Garnish with cinnamon before serving.