Spanish Natillas With Marias – a delicious recipe with egg yolks, milk, sugar, cornstarch, cinnamon, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside.
2
Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil.
3
In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well.
4
Bring the saucepan of milk to a boil. When it is just coming to a boil, add the egg yolk mixture. Mix well and stir until custard thickens, but do not let it return to a boil.
5
Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls.
6
Sprinkle with ground cinnamon.
7
The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard.
521
kcal
Calories
21
g
Fat
65
g
Carbs
28
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 7 ingredients. The key ingredients include: 8 egg yolks, 1 quart milk, divided, 3/4 cup sugar, 1 teaspoon cornstarch, and more.
Yes, Spanish Natillas With Marias falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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