Natillas – Spanish pudding with cinnamon and lemon

Portions: 6 persons | Preparation: 325 minutes

Popular in Spain and Latin America, this delicate dessert is slightly reminiscent of crème brûlée. The difference is in its strong lemon and cinnamon flavor. The milk is boiled and then mixed with egg yolks and sugar. Slightly warmed, it makes a delicious pudding that can be chilled and then served with crumbled biscuits and coconut flakes. Natillas is a pudding with cinnamon and lemon that surprises with its taste and leaves you wanting more.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Natillas - Spanish pudding with cinnamon and lemon
Natillas - Spanish pudding with cinnamon and lemon

Portions: 6 persons | Preparation: 325 minutes

Popular in Spain and Latin America, this delicate dessert is slightly reminiscent of crème brûlée. The difference is in its strong lemon and cinnamon flavor. The milk is boiled and then mixed with egg yolks and sugar. Slightly warmed, it makes a delicious pudding that can be chilled and then served with crumbled biscuits and coconut flakes. Natillas is a pudding with cinnamon and lemon that surprises with its taste and leaves you wanting more.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

season: Christmas | region: Europe | preparation: Cook | menu: Desserts | cuisine: Spanish recipes

Ingredients

  • 1 l milk
  • 1 cinnamon stick
  • 1 lemon, unwaxed
  • ¼ tsp salt
  • 8 egg yolks
  • 4 tbsp water
  • 4 tbsp cornflour
  • 2 tsp vanilla extract
  • 250g brown sugar
  • Cookies, to flavor, optional
  • coconut flakes, to taste, optional

Instructions

  1. Pour the milk and cinnamon into a saucepan and bring to the boil.
  2. Using a sharp knife, remove the zest from the lemon in one long strip.
  3. Add the lemon zest and salt to the milk.
  4. Remove the pan from the heat with the lid on Close and leave the mixture at room temperature for 30 minutes.
  5. In a bowl, mix the egg yolks, cold water and starch with a whisk until smooth.
  6. Add the vanilla extract and sugar, whisk thoroughly.
  7. Lemon zest and cinnamon stick from the Take the milk.
  8. Bring the milk to the boil again.
  9. Pour the egg yolk mixture into the milk in a thin stream, stirring constantly.
  10. Prepare the cream on a low heat for about 2 to 3 minutes until it thickens.
  11. Then remove from the heat and place in a bowl.
  12. Cover with cling film.
  13. Place the bowl of cream in another bowl of ice cold water.
  14. Once the mixture has cooled, place in the fridge for 5-6 hours.
  15. Cooled cream in Fill glasses.
  16. Sprinkle with crumbled biscuits or coconut flakes to taste.

Utensils

  • pan
  • knife
  • bowl
  • whisk
  • jars