Natillas

Name: Natillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: New Mexican
Ingredients: 4 cups Whole milk; 4 Egg yolks; 4 Egg whites; 0.75 cup Sugar; 0.25 cup Cornstarch; 1 tsp Vanilla extract; 1 Cinnamon stick; Ground cinnamon

A soft, stirred custard flavored with cinnamon and vanilla, topped with a cloud of meringue — an old-fashioned New Mexican dessert.

🇺🇸United States· New Mexico

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Difficulty: Medium
Calories: 210 kcal

Equipment

•Heavy saucepan
•Whisk
•Hand mixer for meringue

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 9
carbs: 26
protein: 6
calories: 210

Instructions

1
Heat the milk and cinnamon stick in a saucepan over medium heat until just steaming. Take out the cinnamon stick.
2
Whisk the egg yolks, half the sugar, and cornstarch in a bowl. Whisk until smooth and pale.
3
Slowly whisk about a cup of hot milk into the yolk mixture to warm it. Pour everything back into the saucepan.
4
Cook over medium-low heat and stir constantly for 8–10 minutes. Stop when it thickens enough to coat a spoon.
5
Remove from the heat and stir in the vanilla extract. Pour into serving bowls and let cool slightly.
6
Beat egg whites with the remaining sugar until soft, glossy peaks form. Spoon over warm custard, dust with cinnamon, chill, and serve.

Chef's tips

Pour the hot milk into the egg yolks in a slow, steady stream while whisking. This warms the eggs gently so they do not scramble.

Storage

Refrigerate in a covered container for up to 3 days.

Reheating

Natillas is served chilled or at room temperature, not reheated.

Common mistakes to avoid

•Pouring hot milk into the yolks too fast, which makes the eggs curdle.
•Using heat that is too high, which scrambles the custard instead of making it smooth.
•Beating the egg whites for too long until they turn dry and clumpy.