Basque Cream (Natillas) Dessert Sauce – a delicious recipe with heavy cream, cinnamon sticks, eggs, sugar, vanilla, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.
2
Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.
3
Set the pan aside so the cream can cool.
4
In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
5
Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water.
6
Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary.
7
Remove the top pan or the bowl from over the hot water, and let the custard cool.
580
kcal
Calories
25
g
Fat
81
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 quart heavy cream, 2 cinnamon sticks, 6 large eggs, 3/4 cup sugar, and more.
Yes, Basque Cream (Natillas) Dessert Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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