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home > recipes > dessert > spanish natillas
Natillas is a traditional Spanish dessert and is similar to cold custard, but creamier and with a hint of cinammon. Most Spanish restaurants offer natillas in their list of home-made dessert . This is an easy recipe for Spanish natillas which just takes about 30 minutes to do. 8 egg yolks 1 litre milk 200 gr. sugar 1 dessert spoon cornflour 1 stick of cinnamon powdered cinnamon Put the milk in a saucepan with the cinnamon stick and heat. Save a small glass of cold milk. Beat the egg yolks with the sugar. Dissolve the cornflour in the cold milk, stir well and then add to the eggs and sugar. When the milk is starting to boil, remove the cinnamon stick and add the mixture of flour, milk, eggs and sugar. Stir well over the heat until the custard thickens. Don't boil. Put the natillas into individual bowls or dessert glasses. Sprinkle with a little cinnamon powder. Many Spanish cooks add a biscuit to the natillas mixture when they are pouring it into the individual bowls. The biscuit sometimes rises and as the natillas cool, becomes soft. A bit like a Spanish version of stale cake in English trifle. If you want to do this, choose a plain biscuit (the Spanish "Maria" biscuits are what Spanish people use).

Spanish Natillas


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(posted August 9, 2006)

Natillas is a traditional Spanish dessert and is similar to cold
custard, but creamier and with a hint of cinammon. Most Spanish restaurants offer natillas in their list of home-made dessert . This is an easy recipe for Spanish natillas which just takes about 30 minutes to do.

8
egg yolks
1 litre
milk
200 gr.
sugar
1 dessert spoon cornflour
1 stick of
cinnamon
powdered
cinnamon

Put the
milk in a saucepan with the cinnamon stick and heat. Save a small glass of cold milk.

Beat the egg yolks with the sugar. Dissolve the cornflour in the cold milk, stir well and then add to the eggs and sugar.

When the
milk is starting to boil, remove the cinnamon stick and add the mixture of flour, milk,
eggs and sugar. Stir well over the heat until the custard thickens. Don't boil.

Put the natillas into individual bowls or dessert glasses. Sprinkle with a little
cinnamon powder.

Many Spanish cooks add a
biscuit to the natillas mixture when they are pouring it into the individual bowls. The biscuit sometimes rises and as the natillas cool, becomes soft. A bit like a Spanish version of stale cake in English trifle. If you want to do this, choose a plain biscuit (the Spanish "Maria" biscuits are what Spanish people use).


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