Natillas (Spanish Vanilla Custard)
Why this recipe works
- Smooth, creamy set: Egg yolks and cornflour thicken the milk gently, giving the custard a soft chilled texture without feeling heavy.
- Delicate aromatics: Infusing the milk with lemon peel before adding vanilla creates a clean citrus note under the sweet dairy base.
- Ideal made ahead: The custard needs time to chill and set, so it works well as a prepare-ahead dessert for serving straight from the fridge.
Get the most out of this recipe
Timing notes
- Infuse the milk briefly: Letting the lemon peel sit in the warm milk gives the custard a subtle citrus aroma without making it sharp.
- Chill until fully cold: The custard firms as it cools, so allow the full chilling time before serving for the best spoonable texture.
- Serve cold: Natillas are best served straight from the fridge, with the cinnamon added just before serving.
Texture tips
- Keep the heat gentle: Cook the custard over low heat and whisk continuously once the egg mixture returns to the pan to keep it smooth.
- Avoid boiling: If the custard begins to bubble, take it off the heat briefly while whisking, then return it once it settles.
- Strain before chilling: Passing the finished custard through a sieve into the ramekins removes any small cooked egg bits or citrus fragments.
Ingredient notes
- Use whole milk: Whole milk gives natillas their rounded dairy flavour and creamy finish; lower-fat milk will make the custard lighter.
- Peel the citrus carefully: Use wide strips of lemon peel and avoid the white pith, which can add bitterness to the milk.
- Finish with cinnamon: A light dusting of ground cinnamon is the traditional finishing touch and balances the vanilla sweetness.
Make-ahead tips
- Make in advance: Prepare the custards earlier in the day or the day before, then keep them covered in the fridge until serving.
- Keep covered: Cover the ramekins while chilling to prevent the custard from absorbing fridge odours or forming a dry surface.
- Do not reheat: Serve cold rather than reheating, as warming the set custard can cause it to split.
Equipment you'll need
Ingredients
Instructions
- Pour the milk into a saucepan. Use a vegetable peeler to remove 2 to 3 wide strips of lemon peel (avoid the white pith) and add them to the pan.
- Warm the milk over a low heat until steaming and just starting to tremble at the edges, then remove from the heat. Leave to infuse for 10 minutes.
- In a mixing bowl, whisk the sugar and cornflour together, then whisk in the egg yolks until smooth. Slowly whisk in a ladleful of the warm milk to loosen the mixture.
- Strain the infused milk into the bowl, whisking as you go, then pour everything back into the saucepan. Cook over a low heat, whisking constantly, for 6 to 10 minutes until the custard thickens enough to coat the back of a spoon.
- Take the pan off the heat and whisk in the vanilla extract. Divide the custard between ramekins and leave to cool for 20 minutes.
- Chill the natillas for at least 1 hour 30 minutes, or until fully cold and set. Just before serving, sprinkle each portion with a little ground cinnamon.
Recipe notes
Tips
- Keep the heat low and whisk constantly once the egg mixture goes back into the pan; if it starts to bubble, take it off the heat briefly and keep whisking.
- For the smoothest texture, strain the finished custard through a sieve into the ramekins.
- Food safety: this dessert contains egg yolks; serve to vulnerable groups only if you are using pasteurised eggs and the custard is cooked until properly thickened.
Substitutions
- Replace vanilla extract with madagascar-vanilla-paste for a more intense vanilla flavour.
- Replace caster sugar with granulated-sugar for a slightly less delicate sweetness.
- Replace lemon with orange for a softer citrus note.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate the ramekins for up to 3 days. Serve cold straight from the fridge; avoid reheating, as the custard can split.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 35min (25min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs Milk
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