Natillas de Leche is a classic Spanish custard dessert known for its silky texture and delicate flavor. Infused with the warmth of cinnamon, the brightness of lemon zest, and the creamy richness of milk and egg yolks, this dessert is both comforting and elegant.

Perfectly spiced and lightly sweetened, it’s a delightful treat that showcases the essence of traditional Spanish cuisine.

Whether served as a sweet ending to a meal or a special snack, Natillas de Leche brings a touch of timeless simplicity to your table.

Why You’ll Love This Recipe:

Comforting and Creamy Texture: The silky smoothness of Natillas de Leche is irresistibly comforting, making it a dessert that feels like a warm hug.

Balanced Sweetness: With just the right amount of sugar, this treat is sweet without being overwhelming, appealing to a wide range of palates.

Aromatic Flavors: The infusion of cinnamon and lemon zest creates a fragrant, delicate flavor profile that’s both refreshing and cozy.

Traditional Charm: As a beloved Spanish dessert, it connects people to a rich culinary heritage and evokes a sense of nostalgia for family gatherings and special occasions.

Simple Yet Elegant: Its easy preparation and refined presentation make it perfect for both everyday indulgence and dinner parties.

Key Ingredients:

Whole Milk: Forms the creamy base of this luscious dessert.

Egg Yolks: Add richness and help achieve the custard’s velvety texture.

Cornstarch: A key thickening agent, giving the natillas its signature consistency.

Lemon Zest: Infuses the custard with a light and refreshing citrus note.

Cinnamon Stick: Adds warmth and a fragrant aroma to the milk base.

Confectioners’ Sugar: Sweetens the custard with a smooth, melt-in-your-mouth quality.

Vanilla Extract: Enhances the flavor with a hint of sweetness and depth.

Natillas de Leche

Ingredients

6 cups whole milk, divided

1 lemon, zested

1 cinnamon stick

5 tablespoons cornstarch

8 large egg yolks

8 tablespoons confectioners’ sugar

1/2 teaspoon pure vanilla extract

Ground cinnamon, for garnish

Instructions:

Gather the ingredients.

Pour 5 cups of milk into a large saucepan. Add lemon peel and cinnamon stick and warm the milk, uncovered, over medium heat, until just before it boils. Remove from heat and allow to sit for 10 minutes.

In a small bowl, whisk remaining 1 cup milk with the cornstarch.

Place egg yolks in a large mixing bowl. Add the sugar and beat with an electric mixer until it is frothy.

Add the milk-cornstarch mixture and continue to beat with mixer until thoroughly mixed. Set aside.

Remove the lemon peel and cinnamon stick from the warm milk, using a slotted spoon.

Return the pot to the stove on medium heat. After milk is hot, but not boiling, add the vanilla extract.

Slowly pour egg yolk mixture into the warming milk, while beating with electric mixer on low speed.

Using a wooden spoon, stir continuously over medium heat, so the milk does not stick. Stir until mixture thickens.

Ladle thickened mixture through a fine mesh sieve placed over a large bowl, in order to eliminate any lumps.

Pour strained natillas mixture evenly into 6 small bowls, ramekins, or cups. Allow to cool to room temperature on the counter, then cover ramekins with plastic wrap and refrigerate until ready to serve.

Once chilled, garnish with cinnamon before serving.

Notes:

Smooth Custard: Straining the mixture through a fine mesh sieve is essential to remove any lumps and achieve a silky texture.

Prevent Curdling: Add the egg yolk mixture to the warm milk gradually while stirring constantly to avoid scrambling the eggs.

Low and Slow Cooking: Cook over medium heat and stir continuously to prevent the milk from sticking or scorching.

Chill Time: Let the natillas cool completely in the refrigerator to enhance the flavors and firm up the custard.
Serving Suggestion: Garnish with a sprinkle of ground cinnamon for an authentic touch and pair with a crisp cookie like a biscochito for added texture.

Nutrition Information:

Calories: 298 kcal | Total Fat: 13g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 251mg | Sodium: 107mg | Total Carbohydrates: 34g | Dietary Fiber: 0g | Sugars: 25g | Protein: 11g | Calcium: 28% | Iron: 3% | Vitamin A: 16% | Vitamin C: 8%

Frequently Asked Questions:

Can I use low-fat milk or alternative milk in this recipe?

Yes, you can use low-fat milk or alternative milk, such as almond milk or soy milk, as a substitute for whole milk.

However, keep in mind that using different types of milk may affect the overall flavor and texture of the Natillas.

Can I omit the lemon zest or cinnamon stick if I don’t have them on hand?

Yes, you can omit the lemon zest or cinnamon stick if you don’t have them or prefer not to use them.

The recipe will still work, but you might miss some of the subtle citrus or spice flavors they add.

How can I prevent lumps in the natillas mixture?

To prevent lumps in the natillas mixture, make sure to whisk the cornstarch thoroughly in the small bowl with the 1 cup of milk before adding it to the egg yolk mixture.

Stirring continuously over medium heat while the mixture thickens will also help to eliminate lumps.

Can I make natillas in advance and refrigerate them overnight?

Yes, you can make natillas in advance and refrigerate them.

After pouring the strained natillas mixture into small bowls or cups, cover them with plastic wrap and refrigerate until ready to serve.

The natillas will continue to set and develop flavors as they chill.

Can I serve natillas warm instead of chilled?

Yes, you can serve natillas warm if you prefer. However, traditionally, natillas are served chilled.

If you choose to serve them warm, keep in mind that the texture might be slightly different from the chilled version.

Can I use a different type of citrus zest instead of lemon?

Yes, you can experiment with different citrus flavors by using orange or lime zest instead of lemon.

Each will bring its unique aroma and taste to the natillas.

What can I do with the leftover egg whites after separating the yolks?

You can save the leftover egg whites for other recipes, such as making meringues, angel food cake, or adding them to omelets and scrambled eggs for extra volume.

Can I use a hand whisk instead of an electric mixer for beating the egg yolks and sugar?

Yes, you can use a hand whisk instead of an electric mixer to beat the egg yolks and sugar.

It might take a bit more effort, but it will achieve the frothy consistency needed for the recipe.

Can I add other spices or flavorings to the natillas for variation?

Yes, you can customize the flavor by adding other spices like nutmeg, a pinch of cinnamon powder, or even a splash of almond or rum extract.

However, keep the amounts modest, so they don’t overpower the natillas’ delicate taste.

How long can I refrigerate the natillas before serving?

Natillas can be refrigerated for up to 2-3 days before serving.

Just ensure they are properly covered with plastic wrap or stored in an airtight container to maintain their texture and prevent absorption of odors from the fridge.