Dessert

Spanish Natillas

A delicate yolk custard infused with lemon and cinnamon, gently thickened without boiling, and thoroughly chilled.

What you’ll need

• milk: 1200 ml
• egg yolks: 8 pcs
• sugar: 220 g
• cornstarch: 50 g
• lemon zest: 8 g
• cinnamon stick: 5 g
• fine salt: 1 g
• ground cinnamon for serving: 2 g
• plain tea biscuits: 8 pcs

How to make it

1. Reserve 200 ml cold milk. Heat the remaining 1000 ml with the lemon zest and cinnamon stick until nearly boiling, remove, cover, and infuse for 15 minutes.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.