Dessert
How to Make Natillas (Spanish Custard with Cinnamon and Lemon)
Natillas, the classic Spanish custard: milk, egg yolks, sugar and a little cornstarch, flavored with cinnamon and lemon peel. Serves 6, chill 2 hours.
By the Forkful editorial team · Published
Quick answer
Warm 4¼ cups (1 liter) of milk with a cinnamon stick and lemon peel. Whisk 6 egg yolks with ¾ cup (150 g) sugar and 1 tbsp cornstarch, slowly add the hot milk, and cook over low heat, stirring, for 8–10 minutes until it coats a spoon (about 175°F / 80°C, not boiling). Pour into cups, chill 2 hours and top with a María cookie and cinnamon.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 2 h 35 min
- Makes
- 6 servings
Total time includes 2 h of hands-off waiting (resting, rising, chilling or cooling).
Natillas are the everyday Spanish dessert: a light, spoonable vanilla-and-lemon custard, served cold in individual cups with a María cookie pressed on top and a dusting of cinnamon. They are the dessert of school lunches and Sunday meals alike.
The Spanish recipes we checked use about 1 liter of milk, 6 egg yolks, 150 g of sugar, one cinnamon stick and a lemon peel, with a tablespoon of cornstarch as insurance against curdling (older versions use only the yolks and slow cooking). The custard is ready when it coats the back of a spoon; stop before it boils, because boiling scrambles the yolks.
Ingredients
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- 1 l whole milk (about 4¼ cups)
- 1 cinnamon stick
- 1 strip lemon peel, no white pith
- 6 large egg yolks
- 150 g sugar (about ¾ cup)
- 1 tbsp cornstarch
- 1 tsp vanilla extract, optional
- 6 María cookies, or other plain biscuits
- ground cinnamon, for dusting
Instructions
- Heat 3¾ cups of the milk with the cinnamon stick and lemon peel in a saucepan until steaming, about 5 minutes. Do not let it boil. Cover and let it infuse 10 minutes off the heat.
- Meanwhile, dissolve the cornstarch in the remaining ½ cup of cold milk. In a bowl, whisk the yolks with the sugar until pale, then whisk in the cornstarch mixture.
- Remove the cinnamon and lemon peel from the hot milk. Pour it slowly into the yolk mixture, whisking constantly.
- Return everything to the pan over low heat. Cook 8–10 minutes, stirring constantly with a wooden spoon, until the custard coats the back of a spoon (about 175°F / 80°C). Do not boil.
- Add the vanilla and pour into cups or a dish through a fine sieve. Cover the surface with plastic wrap to prevent a skin and cool, then chill at least 2 hours.
- Top each cup with a María cookie and a pinch of cinnamon just before serving.
Tips for the best result
- 1Pour the hot milk into the yolks slowly while whisking; this tempers the eggs so they do not scramble.
- 2Keep the heat low and never stop stirring, especially at the corners of the pan.
- 3If you see tiny lumps, strain the custard or blitz it with an immersion blender for a few seconds.
- 4Add the cookie right before serving so it stays crisp.
Storage
Because natillas contain egg yolks that are cooked only gently, cool them quickly, keep them in the fridge and eat within 2–3 days. Do not freeze. Pregnant people, young children and anyone with a weakened immune system should consider heating the custard to a higher temperature or choosing another dessert.
Frequently asked questions
Why did my natillas curdle?
They were heated too fast or boiled. Keep the heat low, stir constantly and remove from the heat as soon as they coat a spoon. If slightly lumpy, strain or blend briefly.
Do I need cornstarch?
No, the yolks alone thicken natillas if you cook them very slowly. Cornstarch makes the custard more forgiving and a little firmer.
How are natillas different from flan?
Natillas are a soft, spoonable stovetop custard served in cups. Flan is baked in a water bath with caramel and unmolded.
