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Natillas (Custard)
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Authentic Spanish Natillas: Rich vanilla custard, cherished family recipe.
Ingredients:
  • 2.75 cups milk, divided
  • 4 large egg yolks
  • 1 cup granulated sugar, divided
  • 0.25 cup cornstarch
  • 0.125 teaspoon salt
  • 0.25 cup heavy whipping cream
  • 1 (3 inch) vanilla bean, split lengthwise
  • 2 teaspoons unsalted butter
  • 4 large pasteurized egg whites
  • 0.25 teaspoon vanilla extract
  • 0.125 teaspoon freshly ground nutmeg, or to taste
Instructions:
  • In a large bowl, whisk together 1 cup of milk and the egg yolks until smooth. Set aside and prepare a large bowl filled with ice cubes for later use.
  • In a medium saucepan over medium-high heat, whisk together 3/4 cup sugar, cornstarch, and salt. Slowly pour in the remaining 1 3/4 cups milk while whisking constantly. Mix in the whipping cream.
  • Scrape out seeds from a vanilla bean and add both seeds and the bean to the milk mixture. Boil the mixture, stirring constantly with a whisk, for 1 minute. Take the mixture off the heat.
  • Slowly combine half of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour the mixture back into the pan and heat over medium-high heat until boiling. Stir continuously, let it cook for 1 minute. Take it off the heat and stir in the butter until fully incorporated.
  • Place the pan in the ice-filled bowl and let it cool for about 25 minutes, stirring occasionally. Remove the vanilla bean. Transfer the custard to a bowl, cover the surface with plastic wrap, and chill in the refrigerator.
  • In a glass, metal, or ceramic bowl, whip egg whites until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, while beating at high speed until stiff peaks form. Mix in vanilla extract. Carefully fold in 1/2 cup of whipped egg whites into the cooled custard.
  • Divide 1/2 cup of custard into 8 bowls or footed glasses. Then, add 1/4 cup of the remaining egg white mixture on top of each serving. Finish by garnishing with nutmeg.

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