Learn how to make Natillas, the quick and easy classic Spanish egg custard that is one of the most popular desserts in Spain and Latin America

Don’t think too long about it. Just name five well-known Italian desserts.

Easy, right?

Now, quickly, do the same thing with Spanish desserts.

Let’s see.

Crema Catalana – an obvious one.

Churros – fine, even though locally they are often enjoyed for breakfast and as a sweet snack in-between rather than dessert.

What else?

OK, there is arroz con leche which is perhaps one of the still better-known Spanish desserts outside of Spain, and perhaps Basque Cheesecake. Torrijas, the Spanish version of French toast? Not that well-known I would imagine.

Certainly, the list of delicious Spanish desserts goes on and on. But while you might be familiar with one of them once it will appear in front of you, many are likely much less present on our minds compared to the popular Italian desserts we all know very well.

Which is a shame, as there is so much to be discovered elsewhere.

Last weekend, flipping through my huge collection of dessert recipes in search for something quick and easy for the evening, I ended up with an old recipe for natillas.

The origins of this rich and creamy egg custard are not known exactly though they are believed to go back to a custard cream that was prepared by nuns in Spanish cloisters during the Middle Ages. That said, considering the addition vanilla, cinnamon, and lemon flavouring, the original recipe likely has been influenced by Arab cuisine which has left its mark on the Iberian Peninsula.

Today, Natillas is of the most popular Spanish desserts. The texture is similar to a flan, and Natillas are essentially made with the same ingredients – milk, eggs, and sugar. However, natillas are traditionally flavoured with lemon, cinnamon and vanilla.

How to make Natillas, the classic Spanish custard dessert

To make this delicious popular Spanish dessert, you only need few ingredients that you likely have already in your pantry.

500 ml milk
6 large egg yolks
1 tablespoon cornstarch
3 tablespoons sugar
? vanilla bean
? teaspoon lemon zest
cinnamon powder

Add milk, vanilla bean seeds, and lemon zest to a small saucepan. Bring to boil over medium heat.

In the meantime, using a handheld mixer, beat egg yolks and sugar until obtaining a light and creamy mixture. Beat in cornstarch until the mixture is smooth.

Stir a small amount of the hot milk into the egg mixture to allow it to adjust to the same temperature. This should prevent the egg mixture to curdle when poured into the hot milk. Pour the egg-milk mixture back into the remaining milk. Turn the heat to low and continue to cook, stirring constantly. The custard is ready once it starts to thicken, which takes around 7 to 10 minutes.

Pour into four small dessert bowls and refrigerate for about two hours.

Serve sprinkled with some cinnamon powder and if you like mini meringues or whipped cream.