This Spanish dessert is made with sugar, spice, and everything nice!

8 months ago


It may have its similarities to the French crème anglaise but the authentic Spanish natillas is thicker and made more flavorful with cinnamon bark and lemon rind. Incredibly creamy, this classic custard is sure to satisfy anyone’s craving for a light and luscious chilled dessert.



Makes 6-8 servings


2 cups Full cream milk

Peel from 1 lemon

2 Cinnamon sticks

7 Egg yolks

7 Tbsps Sugar

Cinnamon sugar (2 Tbsps sugar + ½ Tbsp cinnamon powder)

  1. In a saucepan, heat the milk with lemon peel and cinnamon sticks. Simmer for 2-3 minutes, but do not boil. Remove from heat, take out the lemon peel and cinnamon sticks and let cool.
  2. Place the egg yolks and sugar in a large bowl and beat well using a mixer. Pour egg mixture into a smaller saucepan and set it on a double boiler over low-medium heat.
  3. Gradually add milk to the egg mixture. Cook while constantly stirring mixture in one direction. Stir until mixture thickens, about 30-40 minutes.
  4. Pour natillas into individual ramekins or in a big bowl. Allow to cool to room temperature then keep chilled until ready to serve. Sprinkle natillas with cinnamon sugar before serving.


Recipe by Nenuca Benitez

Photographed by Miguel Abesamis of Studio 100


Creamy desserts for your next gathering:

Frozen Petite Puffs

Cinnamon Rolls with Cream Cheese Frosting

Buko Lychee Delight




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