Custard Natilla
Indulge in the creamy, velvety texture of Custard Natilla, a classic dessert with comforting flavors and a hint of spice. This traditional recipe combines whole milk, a touch of sugar, and cornstarch to create a luscious custard base, enriched with egg yolks for a silky finish. Infused with the warming essence of a cinnamon stick and a dash of vanilla extract, each spoonful offers an aromatic depth perfect for satisfying your sweet cravings. This easy-to-make dessert comes together on the stovetop in just 30 minutes, using simple pantry staples. Serve it chilled in individual bowls with a sprinkle of ground cinnamon for an elegant presentation that's perfect for any occasion, from family dinners to holiday celebrations. Whether it's your first time making natilla or a return to a beloved classic, this recipe highlights the joys of homemade comfort with every rich and creamy bite. Perfect for "easy custard recipes," "traditional cinnamon desserts," or "homemade natilla," this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 0.75 cups Sugar
- 0.25 cups Cornstarch
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 1 piece Cinnamon stick
- 1 tablespoon Butter
Instructions
In a medium-sized saucepan, pour the milk and add the cinnamon stick. Heat the milk gently over medium heat until it just begins to steam. Do not let it boil.
In a mixing bowl, whisk together the sugar, cornstarch, and eggs until smooth and well combined. Set aside.
Remove the cinnamon stick from the milk and discard. Slowly pour about 1 cup of the warm milk into the sugar-egg mixture, whisking constantly to temper the eggs and prevent curdling.
Gradually pour the tempered mixture back into the saucepan with the remaining warm milk while continuously whisking.
Place the saucepan back over medium-low heat and cook the mixture, stirring constantly with a wooden spoon or whisk. After 8-10 minutes, it will begin to thicken. Do not let it boil, as this can cause the custard to curdle.
Once the custard reaches a thick, pudding-like consistency, remove it from the heat. Stir in the vanilla extract, ground cinnamon, and butter until fully incorporated.
Pour the custard into individual serving dishes or one large bowl. Cover the top with plastic wrap to prevent a skin from forming, making sure the wrap is in direct contact with the surface of the custard.
Allow the natilla to cool at room temperature for about 20 minutes, then transfer it to the refrigerator to chill for at least 2 hours before serving.
Serve the custard cold, optionally garnished with a sprinkle of ground cinnamon.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 198.2 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 1302 mg | 100% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
