cremosas natillas con galletas maria y canela
Desserts

How to Make Creamy Homemade "Natillas" Without Cornstarch Without Flour

0 comments
5 from 5 votes

Homemade Natillas are a traditional Spanish dessert that never gets old, they are easy to make and very delicious. This Natillas recipe is easy and you will not need cornstarch like many other recipes.

Natillas caseras

Homemade Natillas: Delicious dessert that never get old

This traditional Spanish dessert is made from milk, sugar and egg yolks. The good thing is that you can make them to your liking, in this case, I have infused the milk with lemon peel and cinnamon. I have also added a bag of vanilla sugar. This is my favorite way to make Homemade Natillas. You could infuse the milk with orange peel, vanilla bean or whatever you prefer.

Unlike many recipes, these custards do not contain cornstarch, an ingredient that most recipes do. The natillas thicken thanks to the heat that you are going to provide to the mixture of milk, sugar and egg yolks. Then, once in the refrigerator, they thicken more.

How to make Homemade Natillas

Making Custard is no mystery, the only thing you have to keep in mind is to keep stirring and keep it on low heat so that the yolks do not curdle. And if for some reason they happen to curdle a little, you see that there are some lumps, you can strain it without any problem to remove the lumps. In any case, to get a custard with a smooth texture, I recommend straining it whether there are any lumps or not.

Ingredients needed to make these Homemade Natillas:

Below, I share the ingredients you need to make this Spanish dessert. With this recipe you make natillas for 5 people, you can easily double the recipe to make more. You can store them in the refrigerator for about 3 days.

  • 500 milliliters of milk of your choice, I have used full-fat milk but you could even use vegetable milk, I also make them with soy milk on many occasions
  • 5 egg yolks size L (at room temperature)
  • 65 grams of sugar
  • 1 bag of vanilla sugar
  • lemon peel
  • cinnamon stick
  • cinnamon powder
  • Maria cookies (typical Spanish cookie)

How to make Homemade Natillas

In a small pot add the milk, lemon peel and cinnamon stick, set over low-medium heat for about 10 minutes to infuse the milk. Remove it from the heat and meanwhile in a bowl, beat the egg yolks together with the sugar and vanilla sugar with a whisk for about 2 minutes.

Strain the milk and gradually add the mixture of egg yolks and sugar, stirring at all times with the whisk. When you have incorporated all the milk, put it back in the pot. I recommend that you strain it to have a better texture, although it is not necessary to follow this step.

Put the pot over low heat, and keep stirring for about 7 to 10 minutes, or until you get a somewhat thick mixture.

natillas casera

Optionally, strain it again and divide it into 5 glasses. She decorates each glass with cinnamon and a Maria cookie.

Cover them with cling film and let them cool for 2 to 3 hours in the refrigerator.

Enjoy them, Bismillah!

Video Recipe Creamy Natillas

To make this recipe a little more visual and easy to follow, I have made a video on how to make these delicious and creamy natillas.

Save this Natillas recipe on Pinterest!

Save this recipe on Pinterest so that you won't lose it. Like this, when you go are going to make it, you don't go crazy looking for this recipe on the website. You just have to click on the Pinterest button below where it says “Spread the love”, and this recipe will automatically be saved on a board on your Pinterest account.

If you like this recipe, check out the following recipes

If you like this recipe, you will love the following sweet recipes:

  • With the leftover egg whites, and a few more ingredients, you can prepare these simple meringues.
  • These walnut cookies para la que solamente necesitas 3 ingredientes y 25 minutos para hacerlas y hornearlas.
  • If you are a lemon lover, you cannot miss this delicious lemonade with orange blossom water or this delicious lemon cake which is very spongy.

Did you make this recipe?

Make a photo and add the hashtag #cookingwithoumbilal

I'd love to see your creations, tag me on Instagram, you can also tag me in your stories: @recetasbyoumbilal

This is possible thanks to you!

Every click, every recipe you make, every comment and/or rating you leave me, helps me grow this recipe blog and makes me able to continue sharing my passion for cooking with you completely for free. If you have prepared a recipe that you have enjoyed, I greatly appreciate it if you leave me a comment and a star rating on the recipe. :)

Thank you so very much!

How to Make Creamy Homemade "Natillas" Without Cornstarch Without Flour

How to Make Creamy Homemade "Natillas" Without Cornstarch Without Flour

Recipe by Oum Bilal

Homemade Natillas are a traditional Spanish dessert that never gets old, they are easy to make and very delicious. This Natillas recipe is easy and you will not need cornstarch like many other recipes.

Course: DessertsCuisine: SpanishDifficulty: Easy
5 from 5 votes
Servings

5

servings
Preparation time

10

minutes
Cooking time

10

minutes
Rest time

2

hours
Total time

20

minutes
Cooking mode

Keep your device screen on

Ingredients

  • 500 milliliters 500 milk

  • 5 5 yemas de huevo tamaño L

  • 65 grams 65 sugar

  • 1 bag 1 vainilla sugar

  • lemon peel

  • 1 stick 1 cinnamon

  • cinnamon powder

  • Maria cookies (typical Spanish cookie)

Instructions

  • In a small pot add the milk, lemon peel and cinnamon stick, set over low-medium heat for about 10 minutes to infuse the milk. Remove it from the heat and meanwhile in a bowl, beat the egg yolks together with the sugar and vanilla sugar with a whisk for about 2 minutes.
  • Strain the milk and gradually add the mixture of egg yolks and sugar, stirring at all times with the whisk. When you have incorporated all the milk, put it back in the pot. I recommend that you strain it to have a better texture, although it is not necessary to follow this step.
  • Put the pot over low heat, and keep stirring for about 7 to 10 minutes, or until you get a somewhat thick mixture.
  • Optionally, strain it again and divide it into 5 glasses. She decorates each glass with cinnamon and a Maria cookie.
  • Cover them with cling film and let them cool for 2 to 3 hours in the refrigerator.
  • Enjoy them, Bismillah!

Video Recipe

Notes

  • I have used full-fat milk but you could even use vegetable milk, I also make them with soy milk on many occasions
Spread the love

Leave a Comment

Your email address will not be published. Required fields are marked *

*