Natillas de Leche is a rich and creamy Milk Custard that is popular in many Latin American countries. Variations of this smooth, sweetly spicy dessert can be found in Mexico, Puerto Rico, Cuba, Costa Rica, and Colombia.
This Natillas de Leche is a delicious Spanish recipe made with milk, egg yolks, sugar, cornstarch, lemon zest, and vanilla together and serving after it has cooled down. This luxurious Milk Custard dessert is sprinkled with cinnamon on top before serving to make its flavors pop even more.
Custards are one of those things that we buy ready-made from the grocery store or that we make at home from a box of powder. Even if we add milk and stir, or even if the label says something like “homemade flavor”, they are not and can never be as good as the home made original.
Vanilla-flavored Milk Custard is the most popular of all the Natillas, however can also be flavored with chocolate or turrón. It’s believed that Natillas de Leche was invented by nuns who used to prepare it in convents across Europe. The differences between Spanish Natillas, English custard, or French crème anglaise are vague, mainly related to their thickness.
Natillas de Leche ~ Milk Custard
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- 4 cups milk divided
- 5 eggs seperate yolks and whites
- 1 cup flour
- 1¼ cup sugar divided
- 2 tbsp vanilla
- Beat the 5 egg yolks.
- Mix in 1 cup of milk, 1 cup of flour and 1/4 cup of sugar.
- Warm 3 cups of milk, 3/4 cup sugar and 2 tablespoons vanilla. Add in the egg yolk mixture slowly and boil to thicken.
- Whip the egg whites to a peak, add 1/4 cup of sugar and fold the Natillas and sprinkle with cinnamon and nutmeg.
- Natilla will remain excellent for at least 2 days in the refrigerator.
- Use only lemon rind as lemon juice will curdle milk.
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