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1. Shard Calculation

Query:

Response:

Calculated Shard: 19 (from laksa157)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa019.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://vargasavourrecipes.com/homemade-custard-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://vargasavourrecipes.com/homemade-custard-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/vargasavourrecipes.com\/homemade-custard-recipe\/","crawl_time":1775771267,"first_indexed_time":1694798983,"http_code":200,"src_unparsed":"com,vargasavourrecipes!\/homemade-custard-recipe\/ s443","src_root_hash":"14827868908176625019","history_drop_reason":null,"meta_title":"Natillas Recipe (Authentic Spanish Custard)","meta_descriptions":["Authentic Spanish Natillas, creamy, velvety custards with a flan-like texture, gently flavored with cinnamon and topped with Maria cookies."],"attrs_boilerpipe_text":"Natillas\nis a creamy Spanish custard with just the right touch of sweetness and a hint of cinnamon and citrus. It's a delicious make-ahead dessert, easy to prepare, and keeps beautifully in the fridge.\nTraditional Natillas Recipe - Simple, Comforting Spanish Custard \nNatillas have always felt like home to me. In Spain, you find them everywhere, in restaurants, bakeries, and family kitchens, yet no two batches ever taste quite the same. My favorite version is soft, smooth, and just sweet enough. No cream or butter, just milk, egg yolks, sugar, and those simple touches of cinnamon and lemon peel that make it quietly perfect. When I was little, I remember my mom letting the milk gently simmer, filling the kitchen with that warm, comforting scent that still takes me back.\nThis is the natillas recipe I always come back to, rooted in tradition, yet wonderfully simple. Take your time infusing the milk, then don't skip the straining step, and stop cooking as soon as it thickens.  You'll end up with the smoothest, most delicate Spanish custard. It's not a dramatic dessert, but one that stays with you long after the last spoonful.\nWhy You'll Love My Recipe\nSimple Ingredients:\nJust milk, eggs, sugar, and a few warm spices come together for a nostalgic dessert that's full of charm.\nCreamy and Light:\nIt's not heavy at all; just silky and smooth, with a delicate balance of sweetness and spice.\nPerfect Make-Ahead Dessert:\nI love that I can make natillas in the morning and have it chilled and ready by dinnertime.\nIngredients\nYou'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.\nMilk, Egg Yolks & Sugar:\nWhole milk and egg yolks create that silky texture and golden color I love in natillas, while just the right amount of sugar balances the sweetness perfectly. \nCinnamon & Vanilla:\nThe mix of a cinnamon stick and a hint of vanilla always takes me back to the Spanish desserts I grew up with, warm, comforting, and full of depth.\nLemon Rind & Cornstarch:\nA bit of lemon rind keeps the custard bright and fresh, while a touch of cornstarch whisked with milk gives it that smooth, silky texture I love. \nMaria Cookies & Cinnamon Powder:\nI like finishing with Maria cookies that soften just enough in the custard, and a light sprinkle of cinnamon powder on top. It smells incredible and makes the whole dessert feel complete.\nHow to Make Natillas\nYou can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:\n1. Infuse the Milk:\nIn a\nsaucepan\n, combine the milk, cinnamon stick, vanilla, and lemon peel. Bring to a boil, simmer for 5 minutes, then let it rest off the heat for 10 minutes.\n2. Make the Natilla Base:\nWhisk the egg yolks with sugar in a large\nbowl\n. In a separate small bowl, dissolve the cornstarch in a little milk, then mix it into the yolks and sugar. \n3. Cook the Custard:\nStrain the infused milk into the egg mixture and whisk to combine. Pour it back into the saucepan and cook over low heat, then whisk constantly for about 10 minutes or until thickened. \n4. Assemble and Chill:\nIn 3 dessert glasses, place 3 Maria biscuits at the bottom. Divide the custard among 6 glasses, 3 with biscuits at the bottom, 3 without. Let cool, top the plain-bottomed ones with biscuits, sprinkle with cinnamon, and chill the Natillas for 4 hours.\nMy Tips for Recipe Success\nHeat Low and Slow:\nI keep the heat on low the entire time; otherwise, rushing it with higher heat can cause the eggs to curdle. \nCool Slightly Before Chilling:\nI let the custards cool on the counter for 15-20 minutes before refrigerating so condensation doesn't form on top.\nAdd the Cinnamon Right Before Serving:\nIf you want the cinnamon powder to stay vibrant and not melt into the surface, sprinkle it just before serving.\nStorage:\nTo keep the custard perfect, press plastic wrap directly onto its surface before refrigerating. This simple trick stops the skin from forming and keeps your custard creamy and smooth. \nTry These Custard and Pudding Recipes Next!\nCrema Catalana\nSpanish Flan\nTocino de Cielo\nChocoflan\nRecipe\n▢\n1\nl\nWhole Milk\n▢\n1\nstick\nCinnamon\n▢\n1\nteaspoon\nVanilla\n▢\nRind of Half Lemon\n▢\n6\nEgg Yolks\n▢\n125\ng\nGranulated Sugar\n▢\n1½\ntablespoon\nCornstarch\n▢\n20\nml\nWhole Milk\n▢\n6\nMaria Cookies\n-\nOptional\n▢\n1\ntablespoon\nCinnamon Powder\nPour the milk into a\nsaucepan\nand add the cinnamon stick, vanilla, and lemon rind. Warm it over medium heat until it reaches a gentle boil, then let it bubble for about 5 minutes. Remove it from the heat and allow the mixture to steep for 10 minutes so the flavors fully infuse. \nIn a large\nbowl\n, whisk the egg yolks with the sugar until well combined.\nIn a small bowl, dissolve the cornstarch in the 20 ml of milk until completely smooth. Pour this mixture into the bowl with the yolks and sugar, whisking until fully combined. Strain the infused milk through a fine\nmesh sieve\ninto the yolk mixture and whisk again until the custard base is silky and smooth. \nPour the mixture back into a clean saucepan and cook over low heat, whisking constantly until it thickens, about 10 minutes.\nPlace three Maria cookies at the bottom of each dessert glass. This is optional, but it adds a lovely touch, feel free to use any tea biscuits you like instead.\nDivide the custard evenly among the 6 glasses, filling both the ones with cookies at the bottom and the plain ones. Place a Maria cookie on top of the custard in the glasses that don't already have one, then sprinkle each with a light dusting of cinnamon. Refrigerate for 4 hours, or until well chilled and set. \nWhisk Continuously:\nI like to keep whisking slowly the whole time while it thickens; it keeps the custard smooth and lump-free.\nDissolve the Cornstarch Fully:\nI always take a moment to mix it until completely smooth so there are no grainy bits later.\nInfuse the Flavors:\nI let the milk rest for the full 10 minutes after boiling; it makes the cinnamon and lemon really shine.\nStrain Before Mixing:\nStraining the milk gives that extra-smooth custard finish I always look for.\nChill Before Serving:\nI like to make these in the morning so they’re perfectly chilled and creamy by dessert time.\nCalories:\n309\nkcal\n|\nCarbohydrates:\n39\ng\n|\nProtein:\n9\ng\n|\nFat:\n13\ng\n|\nSaturated Fat:\n6\ng\n|\nPolyunsaturated Fat:\n2\ng\n|\nMonounsaturated Fat:\n4\ng\n|\nCholesterol:\n215\nmg\n|\nSodium:\n111\nmg\n|\nPotassium:\n302\nmg\n|\nFiber:\n1\ng\n|\nSugar:\n32\ng\n|\nVitamin A:\n558\nIU\n|\nVitamin C:\n1\nmg\n|\nCalcium:\n260\nmg\n|\nIron:\n1\nmg\nNutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.","attrs_markdown":"[Vargasavour Recipes](https:\/\/vargasavourrecipes.com\/)\n\n- [Recipes](https:\/\/vargasavourrecipes.com\/recipe-index\/)\n- [Desserts](https:\/\/vargasavourrecipes.com\/desserts\/)\n- [About](https:\/\/vargasavourrecipes.com\/about\/)\n\n[![go to homepage](https:\/\/vargasavourrecipes.com\/wp-content\/uploads\/2023\/10\/Mobile-log-BLACK-200x70-1.jpg)](https:\/\/vargasavourrecipes.com\/)\n\n- [Recipes](https:\/\/vargasavourrecipes.com\/recipe-index\/)\n- [Desserts](https:\/\/vargasavourrecipes.com\/desserts\/)\n- [About](https:\/\/vargasavourrecipes.com\/about\/)\n\n[![Homepage link](https:\/\/vargasavourrecipes.com\/wp-content\/uploads\/2023\/10\/Mobile-log-BLACK-200x70-1.jpg)](https:\/\/vargasavourrecipes.com\/)\n\n- [Recipes](https:\/\/vargasavourrecipes.com\/recipe-index\/)\n- [Desserts](https:\/\/vargasavourrecipes.com\/desserts\/)\n- [About](https:\/\/vargasavourrecipes.com\/about\/)\n\n[×](https:\/\/vargasavourrecipes.com\/homemade-custard-recipe\/)\n\n[Home](https:\/\/vargasavourrecipes.com\/) » [Recipes](https:\/\/vargasavourrecipes.com\/recipe-index\/) » [Custards Puddings](https:\/\/vargasavourrecipes.com\/custards-puddings\/)\n\n# Natillas (Spanish Custard)\n![Estefania](https:\/\/vargasavourrecipes.com\/wp-content\/uploads\/2025\/08\/Estefania.jpg)\n\nModified:\n\nDec 19, 2025\n\n· Published:\n\nSep 9, 2023\n\nby [Estefania](https:\/\/vargasavourrecipes.com\/about\/) · This post may contain affiliate links · [1 Comment](https:\/\/vargasavourrecipes.com\/homemade-custard-recipe\/#comments)\n\n***Natillas** is a creamy Spanish custard with just the right touch of sweetness and a hint of cinnamon and citrus. It's a delicious make-ahead dessert, easy to prepare, and keeps beautifully in the fridge.*\n\n[Recipe](https:\/\/vargasavourrecipes.com\/homemade-custard-recipe\/#wprm-recipe-container-5781)\n\n![Natillas (Spanish custard) in a glass dish, topped with a generous dusting of ground cinnamon on a wooden table.](https:\/\/vargasavourrecipes.com\/wp-content\/uploads\/2025\/06\/Natilla-Spanish-Homemade-Custard-5.jpg)\n\n### Traditional Natillas Recipe - Simple, Comforting Spanish Custard\nNatillas have always felt like home to me. In Spain, you find them everywhere, in restaurants, bakeries, and family kitchens, yet no two batches ever taste quite the same. My favorite version is soft, smooth, and just sweet enough. No cream or butter, just milk, egg yolks, sugar, and those simple touches of cinnamon and lemon peel that make it quietly perfect. When I was little, I remember my mom letting the milk gently simmer, filling the kitchen with that warm, comforting scent that still takes me back.\n\nThis is the natillas recipe I always come back to, rooted in tradition, yet wonderfully simple. Take your time infusing the milk, then don't skip the straining step, and stop cooking as soon as it thickens. You'll end up with the smoothest, most delicate Spanish custard. It's not a dramatic dessert, but one that stays with you long after the last spoonful.\n\n![Two small glass dishes of Natillas (Spanish custard) dusted with ground cinnamon, with a spoon in the background on a wooden table.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n## Why You'll Love My Recipe\n- **Simple Ingredients:** Just milk, eggs, sugar, and a few warm spices come together for a nostalgic dessert that's full of charm.\n- **Creamy and Light:** It's not heavy at all; just silky and smooth, with a delicate balance of sweetness and spice.\n- **Perfect Make-Ahead Dessert:** I love that I can make natillas in the morning and have it chilled and ready by dinnertime.\n## Ingredients\nYou'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.\n\n- **Milk, Egg Yolks & Sugar:** Whole milk and egg yolks create that silky texture and golden color I love in natillas, while just the right amount of sugar balances the sweetness perfectly.\n- **Cinnamon & Vanilla:** The mix of a cinnamon stick and a hint of vanilla always takes me back to the Spanish desserts I grew up with, warm, comforting, and full of depth.\n- **Lemon Rind & Cornstarch:** A bit of lemon rind keeps the custard bright and fresh, while a touch of cornstarch whisked with milk gives it that smooth, silky texture I love.\n- **Maria Cookies & Cinnamon Powder:** I like finishing with Maria cookies that soften just enough in the custard, and a light sprinkle of cinnamon powder on top. It smells incredible and makes the whole dessert feel complete.\n## How to Make Natillas\nYou can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:\n\n![How to Make Natillas](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n**1\\. Infuse the Milk:** In a [saucepan](https:\/\/amzlink.to\/az0cri5kzgGLu), combine the milk, cinnamon stick, vanilla, and lemon peel. Bring to a boil, simmer for 5 minutes, then let it rest off the heat for 10 minutes.\n\n**2\\. Make the Natilla Base:** Whisk the egg yolks with sugar in a large [bowl](https:\/\/amzlink.to\/az0EKGfMKncQ3). In a separate small bowl, dissolve the cornstarch in a little milk, then mix it into the yolks and sugar.\n\n**3\\. Cook the Custard:** Strain the infused milk into the egg mixture and whisk to combine. Pour it back into the saucepan and cook over low heat, then whisk constantly for about 10 minutes or until thickened.\n\n**4\\. Assemble and Chill:** In 3 dessert glasses, place 3 Maria biscuits at the bottom. Divide the custard among 6 glasses, 3 with biscuits at the bottom, 3 without. Let cool, top the plain-bottomed ones with biscuits, sprinkle with cinnamon, and chill the Natillas for 4 hours.\n\n![Spoon lifting a creamy scoop of Natillas (Spanish custard) from a glass dish, with a cinnamon-dusted top and more custard cups in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n## My Tips for Recipe Success\n**Heat Low and Slow:** I keep the heat on low the entire time; otherwise, rushing it with higher heat can cause the eggs to curdle.\n\n**Cool Slightly Before Chilling:** I let the custards cool on the counter for 15-20 minutes before refrigerating so condensation doesn't form on top.\n\n**Add the Cinnamon Right Before Serving:** If you want the cinnamon powder to stay vibrant and not melt into the surface, sprinkle it just before serving.\n\n**Storage:** To keep the custard perfect, press plastic wrap directly onto its surface before refrigerating. This simple trick stops the skin from forming and keeps your custard creamy and smooth.\n## Try These Custard and Pudding Recipes Next\\!\n- [![Crema Catalana](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Crema Catalana](https:\/\/vargasavourrecipes.com\/crema-catalana-recipe\/)\n- [![Spanish Flan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Spanish Flan](https:\/\/vargasavourrecipes.com\/easy-spanish-flan-recipe\/)\n- [![Tocino de Cielo](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Tocino de Cielo](https:\/\/vargasavourrecipes.com\/tocino-de-cielo-egg-flan\/)\n- [![Chocoflan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Chocoflan](https:\/\/vargasavourrecipes.com\/choco-flan-recipe\/)\n## Recipe\n![Natilla Spanish Homemade Custard](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n## Natillas (Spanish Custard)\nNatillas is a smooth, creamy dessert with a delicate sweetness and a hint of cinnamon that makes every spoonful comforting and nostalgic.\n\n5 from 2 votes\n\n[Print](https:\/\/vargasavourrecipes.com\/wprm_print\/natillas-spanish-custard)\n\n[Rate](https:\/\/vargasavourrecipes.com\/homemade-custard-recipe\/#respond)\n\nCourse: Dessert\n\nCuisine: Mediterranean, Spanish\n\nPrep Time: 10 minutes minutes\n\nCook Time: 30 minutes minutes\n\nTotal Time: 40 minutes minutes\n\nServings: 6\n\nCalories: 309\n\nAuthor: [Estefania](https:\/\/vargasavourrecipes.com\/about\/)\n\n### Ingredients US Customary Metric\n- ▢\n  1 l Whole Milk\n- ▢\n  1 stick  Cinnamon\n- ▢\n  1 teaspoon Vanilla\n- ▢\n  Rind of Half Lemon\n- ▢\n  6 Egg Yolks\n- ▢\n  125 g Granulated Sugar\n- ▢\n  1½ tablespoon Cornstarch\n- ▢\n  20 ml  Whole Milk\n- ▢\n  6 Maria Cookies - Optional\n- ▢\n  1 tablespoon Cinnamon Powder\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n- Pour the milk into a [saucepan](https:\/\/amzlink.to\/az0cri5kzgGLu) and add the cinnamon stick, vanilla, and lemon rind. Warm it over medium heat until it reaches a gentle boil, then let it bubble for about 5 minutes. Remove it from the heat and allow the mixture to steep for 10 minutes so the flavors fully infuse.\n- In a large [bowl](https:\/\/amzlink.to\/az0EKGfMKncQ3), whisk the egg yolks with the sugar until well combined.\n- In a small bowl, dissolve the cornstarch in the 20 ml of milk until completely smooth. Pour this mixture into the bowl with the yolks and sugar, whisking until fully combined. Strain the infused milk through a fine [mesh sieve](https:\/\/amzlink.to\/az0W9TuV7EY26) into the yolk mixture and whisk again until the custard base is silky and smooth.\n- Pour the mixture back into a clean saucepan and cook over low heat, whisking constantly until it thickens, about 10 minutes.\n- Place three Maria cookies at the bottom of each dessert glass. This is optional, but it adds a lovely touch, feel free to use any tea biscuits you like instead.\n- Divide the custard evenly among the 6 glasses, filling both the ones with cookies at the bottom and the plain ones. Place a Maria cookie on top of the custard in the glasses that don't already have one, then sprinkle each with a light dusting of cinnamon. Refrigerate for 4 hours, or until well chilled and set.\n\n### Notes\n**Whisk Continuously:** I like to keep whisking slowly the whole time while it thickens; it keeps the custard smooth and lump-free.\n\n**Dissolve the Cornstarch Fully:** I always take a moment to mix it until completely smooth so there are no grainy bits later.\n\n**Infuse the Flavors:** I let the milk rest for the full 10 minutes after boiling; it makes the cinnamon and lemon really shine.\n\n**Strain Before Mixing:** Straining the milk gives that extra-smooth custard finish I always look for.\n\n**Chill Before Serving:** I like to make these in the morning so they’re perfectly chilled and creamy by dessert time.\n\n### Nutrition\nCalories: 309kcal \\| Carbohydrates: 39g \\| Protein: 9g \\| Fat: 13g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 4g \\| Cholesterol: 215mg \\| Sodium: 111mg \\| Potassium: 302mg \\| Fiber: 1g \\| Sugar: 32g \\| Vitamin A: 558IU \\| Vitamin C: 1mg \\| Calcium: 260mg \\| Iron: 1mg\n\nNutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.\n\n## More Custards & Puddings\n- [![Pumpkin flan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Pumpkin Flan with Condensed Milk](https:\/\/vargasavourrecipes.com\/pumpkin-flan-with-condensed-milk\/)\n- [![Karpatka](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Karpatka (Traditional Polish Cream Cake)](https:\/\/vargasavourrecipes.com\/karpatka\/)\n- [![Lemon Curd](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Lemon Curd](https:\/\/vargasavourrecipes.com\/lemon-curd\/)\n- [![Banana flan slice with glossy caramel topping on a white plate, smooth creamy texture and golden sauce pooled underneath](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Banana Flan](https:\/\/vargasavourrecipes.com\/banana-flan\/)\n\n### Comments\n1. John says\n   \n   February 27, 2024 at 11:22 am\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    Thanks for the recipe\n   \n   [Log in to Reply](https:\/\/vargasavourrecipes.com\/wp-login.php?redirect_to=https%3A%2F%2Fvargasavourrecipes.com%2Fhomemade-custard-recipe%2F)\n\n5 from 2 votes ([1 rating without comment](https:\/\/vargasavourrecipes.com\/homemade-custard-recipe\/))\n\n### Leave a Reply [Cancel reply](https:\/\/vargasavourrecipes.com\/homemade-custard-recipe\/#respond)\nYou must be [logged in](https:\/\/vargasavourrecipes.com\/wp-login.php?redirect_to=https%3A%2F%2Fvargasavourrecipes.com%2Fhomemade-custard-recipe%2F) to post a comment.\n\n![Image of Estefania](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='300'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)\n\n### **Hi, I'm Estefania\\!**\nI love to cook simple & easy recipes that are inspired by my Spanish culture and travel around the world. For simple and easy recipes with an occasional twist, you’re in the right place\\!\n\n[About Me](https:\/\/vargasavourrecipes.com\/about\/)\n### Spring Dishes\n- [![Sheet pan ground chicken kebabs served on warm pita with tzatziki, tomato, cucumber, and red onion.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Sheet Pan Ground Chicken Kebabs](https:\/\/vargasavourrecipes.com\/sheet-pan-ground-chicken-kebabs\/)\n- [![One pan Greek lemon chicken and potatoes with crispy chicken thighs, roasted potatoes, and fresh lemon slices in a baking dish](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)One Pan Greek Lemon Chicken and Potatoes](https:\/\/vargasavourrecipes.com\/one-pan-greek-lemon-chicken-and-potatoes\/)\n- [![Mediterranean baked chicken meatball bowl with lemon rice, cucumber tomato salad, feta, and creamy tzatziki](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Mediterranean Baked Chicken Meatball Bowls with Tzatziki](https:\/\/vargasavourrecipes.com\/mediterranean-baked-chicken-meatball-bowls-with-tzatziki\/)\n- [![Shrimp Scampi Pasta](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Shrimp Scampi Pasta](https:\/\/vargasavourrecipes.com\/shrimp-scampi-pasta\/)\n### Spring Appetizers\n- [![Avocado chicken salad](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Avocado Chicken Salad](https:\/\/vargasavourrecipes.com\/avocado-chicken-salad\/)\n- [![Golden baked chicken meatballs on a plate with sweet chili dipping sauce, close-up view](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Baked Chicken Meatballs](https:\/\/vargasavourrecipes.com\/baked-chicken-meatballs\/)\n- [![Crispy baked garlic parmesan chicken wings on a plate, coated in garlic butter with grated parmesan and chopped parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Baked Garlic Parmesan Chicken Wings](https:\/\/vargasavourrecipes.com\/baked-garlic-parmesan-chicken-wings\/)\n- [![Whipped ricotta dip topped with extra virgin olive oil, honey and chopped pistachios, served in a bowl with round crackers on the side](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)Whipped Ricotta Dip with Honey and Pistachios](https:\/\/vargasavourrecipes.com\/whipped-ricotta-dip-with-honey-and-pistachios\/)\n\n**LET'S CONNECT**\n\n## Footer\n[↑ back to top](https:\/\/vargasavourrecipes.com\/homemade-custard-recipe\/)\n\n### About\n- [Privacy Policy](https:\/\/vargasavourrecipes.com\/privacy-policy\/)\n- [Terms & Conditions](https:\/\/vargasavourrecipes.com\/terms\/)\n\n### Newsletter\n- [Sign Up\\!](https:\/\/vargasavourrecipes.com\/subscribe\/) for emails and updates\n\n### Contact\n- [Contact](https:\/\/vargasavourrecipes.com\/contact)\n- [Shop](https:\/\/www.amazon.com\/shop\/vargasabor)\n\nAs an Amazon Associate, I earn from qualifying purchases.\n\nCopyright © 2025 Vargasavour Recipes\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"***Natillas** is a creamy Spanish custard with just the right touch of sweetness and a hint of cinnamon and citrus. It's a delicious make-ahead dessert, easy to prepare, and keeps beautifully in the fridge.*\n\n![Natillas (Spanish custard) in a glass dish, topped with a generous dusting of ground cinnamon on a wooden table.](https:\/\/vargasavourrecipes.com\/wp-content\/uploads\/2025\/06\/Natilla-Spanish-Homemade-Custard-5.jpg)\n\n### Traditional Natillas Recipe - Simple, Comforting Spanish Custard\nNatillas have always felt like home to me. In Spain, you find them everywhere, in restaurants, bakeries, and family kitchens, yet no two batches ever taste quite the same. My favorite version is soft, smooth, and just sweet enough. No cream or butter, just milk, egg yolks, sugar, and those simple touches of cinnamon and lemon peel that make it quietly perfect. When I was little, I remember my mom letting the milk gently simmer, filling the kitchen with that warm, comforting scent that still takes me back.\n\nThis is the natillas recipe I always come back to, rooted in tradition, yet wonderfully simple. Take your time infusing the milk, then don't skip the straining step, and stop cooking as soon as it thickens. You'll end up with the smoothest, most delicate Spanish custard. It's not a dramatic dessert, but one that stays with you long after the last spoonful.\n\n![Two small glass dishes of Natillas (Spanish custard) dusted with ground cinnamon, with a spoon in the background on a wooden table.](https:\/\/vargasavourrecipes.com\/wp-content\/uploads\/2025\/06\/Natilla-Spanish-Homemade-Custard-7.jpg)\n\n## Why You'll Love My Recipe\n- **Simple Ingredients:** Just milk, eggs, sugar, and a few warm spices come together for a nostalgic dessert that's full of charm.\n- **Creamy and Light:** It's not heavy at all; just silky and smooth, with a delicate balance of sweetness and spice.\n- **Perfect Make-Ahead Dessert:** I love that I can make natillas in the morning and have it chilled and ready by dinnertime.\n## Ingredients\nYou'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.\n\n- **Milk, Egg Yolks & Sugar:** Whole milk and egg yolks create that silky texture and golden color I love in natillas, while just the right amount of sugar balances the sweetness perfectly.\n- **Cinnamon & Vanilla:** The mix of a cinnamon stick and a hint of vanilla always takes me back to the Spanish desserts I grew up with, warm, comforting, and full of depth.\n- **Lemon Rind & Cornstarch:** A bit of lemon rind keeps the custard bright and fresh, while a touch of cornstarch whisked with milk gives it that smooth, silky texture I love.\n- **Maria Cookies & Cinnamon Powder:** I like finishing with Maria cookies that soften just enough in the custard, and a light sprinkle of cinnamon powder on top. It smells incredible and makes the whole dessert feel complete.\n## How to Make Natillas\nYou can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:\n\n![How to Make Natillas](https:\/\/vargasavourrecipes.com\/wp-content\/uploads\/2025\/06\/Natilla-Spanish-Homemade-Custard-process-1-4.jpg)\n\n**1\\. Infuse the Milk:** In a [saucepan](https:\/\/amzlink.to\/az0cri5kzgGLu), combine the milk, cinnamon stick, vanilla, and lemon peel. Bring to a boil, simmer for 5 minutes, then let it rest off the heat for 10 minutes.\n\n**2\\. Make the Natilla Base:** Whisk the egg yolks with sugar in a large [bowl](https:\/\/amzlink.to\/az0EKGfMKncQ3). In a separate small bowl, dissolve the cornstarch in a little milk, then mix it into the yolks and sugar.\n\n**3\\. Cook the Custard:** Strain the infused milk into the egg mixture and whisk to combine. Pour it back into the saucepan and cook over low heat, then whisk constantly for about 10 minutes or until thickened.\n\n**4\\. Assemble and Chill:** In 3 dessert glasses, place 3 Maria biscuits at the bottom. Divide the custard among 6 glasses, 3 with biscuits at the bottom, 3 without. Let cool, top the plain-bottomed ones with biscuits, sprinkle with cinnamon, and chill the Natillas for 4 hours.\n\n![Spoon lifting a creamy scoop of Natillas (Spanish custard) from a glass dish, with a cinnamon-dusted top and more custard cups in the background.](https:\/\/vargasavourrecipes.com\/wp-content\/uploads\/2025\/06\/Natilla-Spanish-Homemade-Custard-6.jpg)\n\n## My Tips for Recipe Success\n**Heat Low and Slow:** I keep the heat on low the entire time; otherwise, rushing it with higher heat can cause the eggs to curdle.\n\n**Cool Slightly Before Chilling:** I let the custards cool on the counter for 15-20 minutes before refrigerating so condensation doesn't form on top.\n\n**Add the Cinnamon Right Before Serving:** If you want the cinnamon powder to stay vibrant and not melt into the surface, sprinkle it just before serving.\n\n**Storage:** To keep the custard perfect, press plastic wrap directly onto its surface before refrigerating. This simple trick stops the skin from forming and keeps your custard creamy and smooth.\n## Try These Custard and Pudding Recipes Next\\!\n- [Crema Catalana](https:\/\/vargasavourrecipes.com\/crema-catalana-recipe\/)\n- [Spanish Flan](https:\/\/vargasavourrecipes.com\/easy-spanish-flan-recipe\/)\n- [Tocino de Cielo](https:\/\/vargasavourrecipes.com\/tocino-de-cielo-egg-flan\/)\n- [Chocoflan](https:\/\/vargasavourrecipes.com\/choco-flan-recipe\/)\n## Recipe\n![Natilla Spanish Homemade Custard](https:\/\/vargasavourrecipes.com\/wp-content\/uploads\/2025\/06\/Natilla-Spanish-Homemade-Custard-5-360x360.jpg)\n\n- ▢\n  1 l Whole Milk\n- ▢\n  1 stick  Cinnamon\n- ▢\n  1 teaspoon Vanilla\n- ▢\n  Rind of Half Lemon\n- ▢\n  6 Egg Yolks\n- ▢\n  125 g Granulated Sugar\n- ▢\n  1½ tablespoon Cornstarch\n- ▢\n  20 ml  Whole Milk\n- ▢\n  6 Maria Cookies - Optional\n- ▢\n  1 tablespoon Cinnamon Powder\n\n- Pour the milk into a [saucepan](https:\/\/amzlink.to\/az0cri5kzgGLu) and add the cinnamon stick, vanilla, and lemon rind. Warm it over medium heat until it reaches a gentle boil, then let it bubble for about 5 minutes. Remove it from the heat and allow the mixture to steep for 10 minutes so the flavors fully infuse.\n- In a large [bowl](https:\/\/amzlink.to\/az0EKGfMKncQ3), whisk the egg yolks with the sugar until well combined.\n- In a small bowl, dissolve the cornstarch in the 20 ml of milk until completely smooth. Pour this mixture into the bowl with the yolks and sugar, whisking until fully combined. Strain the infused milk through a fine [mesh sieve](https:\/\/amzlink.to\/az0W9TuV7EY26) into the yolk mixture and whisk again until the custard base is silky and smooth.\n- Pour the mixture back into a clean saucepan and cook over low heat, whisking constantly until it thickens, about 10 minutes.\n- Place three Maria cookies at the bottom of each dessert glass. This is optional, but it adds a lovely touch, feel free to use any tea biscuits you like instead.\n- Divide the custard evenly among the 6 glasses, filling both the ones with cookies at the bottom and the plain ones. Place a Maria cookie on top of the custard in the glasses that don't already have one, then sprinkle each with a light dusting of cinnamon. Refrigerate for 4 hours, or until well chilled and set.\n\n**Whisk Continuously:** I like to keep whisking slowly the whole time while it thickens; it keeps the custard smooth and lump-free.\n\n**Dissolve the Cornstarch Fully:** I always take a moment to mix it until completely smooth so there are no grainy bits later.\n\n**Infuse the Flavors:** I let the milk rest for the full 10 minutes after boiling; it makes the cinnamon and lemon really shine.\n\n**Strain Before Mixing:** Straining the milk gives that extra-smooth custard finish I always look for.\n\n**Chill Before Serving:** I like to make these in the morning so they’re perfectly chilled and creamy by dessert time.\n\nCalories: 309kcal \\| Carbohydrates: 39g \\| Protein: 9g \\| Fat: 13g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 4g \\| Cholesterol: 215mg \\| Sodium: 111mg \\| Potassium: 302mg \\| Fiber: 1g \\| Sugar: 32g \\| Vitamin A: 558IU \\| Vitamin C: 1mg \\| Calcium: 260mg \\| Iron: 1mg\n\nNutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.","meta_canonical":null}

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Boilerpipe Text	Natillas is a creamy Spanish custard with just the right touch of sweetness and a hint of cinnamon and citrus. It's a delicious make-ahead dessert, easy to prepare, and keeps beautifully in the fridge. Traditional Natillas Recipe - Simple, Comforting Spanish Custard Natillas have always felt like home to me. In Spain, you find them everywhere, in restaurants, bakeries, and family kitchens, yet no two batches ever taste quite the same. My favorite version is soft, smooth, and just sweet enough. No cream or butter, just milk, egg yolks, sugar, and those simple touches of cinnamon and lemon peel that make it quietly perfect. When I was little, I remember my mom letting the milk gently simmer, filling the kitchen with that warm, comforting scent that still takes me back. This is the natillas recipe I always come back to, rooted in tradition, yet wonderfully simple. Take your time infusing the milk, then don't skip the straining step, and stop cooking as soon as it thickens. You'll end up with the smoothest, most delicate Spanish custard. It's not a dramatic dessert, but one that stays with you long after the last spoonful. Why You'll Love My Recipe Simple Ingredients: Just milk, eggs, sugar, and a few warm spices come together for a nostalgic dessert that's full of charm. Creamy and Light: It's not heavy at all; just silky and smooth, with a delicate balance of sweetness and spice. Perfect Make-Ahead Dessert: I love that I can make natillas in the morning and have it chilled and ready by dinnertime. Ingredients You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them. Milk, Egg Yolks & Sugar: Whole milk and egg yolks create that silky texture and golden color I love in natillas, while just the right amount of sugar balances the sweetness perfectly. Cinnamon & Vanilla: The mix of a cinnamon stick and a hint of vanilla always takes me back to the Spanish desserts I grew up with, warm, comforting, and full of depth. Lemon Rind & Cornstarch: A bit of lemon rind keeps the custard bright and fresh, while a touch of cornstarch whisked with milk gives it that smooth, silky texture I love. Maria Cookies & Cinnamon Powder: I like finishing with Maria cookies that soften just enough in the custard, and a light sprinkle of cinnamon powder on top. It smells incredible and makes the whole dessert feel complete. How to Make Natillas You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes: 1. Infuse the Milk: In a saucepan , combine the milk, cinnamon stick, vanilla, and lemon peel. Bring to a boil, simmer for 5 minutes, then let it rest off the heat for 10 minutes. 2. Make the Natilla Base: Whisk the egg yolks with sugar in a large bowl . In a separate small bowl, dissolve the cornstarch in a little milk, then mix it into the yolks and sugar. 3. Cook the Custard: Strain the infused milk into the egg mixture and whisk to combine. Pour it back into the saucepan and cook over low heat, then whisk constantly for about 10 minutes or until thickened. 4. Assemble and Chill: In 3 dessert glasses, place 3 Maria biscuits at the bottom. Divide the custard among 6 glasses, 3 with biscuits at the bottom, 3 without. Let cool, top the plain-bottomed ones with biscuits, sprinkle with cinnamon, and chill the Natillas for 4 hours. My Tips for Recipe Success Heat Low and Slow: I keep the heat on low the entire time; otherwise, rushing it with higher heat can cause the eggs to curdle. Cool Slightly Before Chilling: I let the custards cool on the counter for 15-20 minutes before refrigerating so condensation doesn't form on top. Add the Cinnamon Right Before Serving: If you want the cinnamon powder to stay vibrant and not melt into the surface, sprinkle it just before serving. Storage: To keep the custard perfect, press plastic wrap directly onto its surface before refrigerating. This simple trick stops the skin from forming and keeps your custard creamy and smooth. Try These Custard and Pudding Recipes Next! Crema Catalana Spanish Flan Tocino de Cielo Chocoflan Recipe ▢ 1 l Whole Milk ▢ 1 stick Cinnamon ▢ 1 teaspoon Vanilla ▢ Rind of Half Lemon ▢ 6 Egg Yolks ▢ 125 g Granulated Sugar ▢ 1½ tablespoon Cornstarch ▢ 20 ml Whole Milk ▢ 6 Maria Cookies - Optional ▢ 1 tablespoon Cinnamon Powder Pour the milk into a saucepan and add the cinnamon stick, vanilla, and lemon rind. Warm it over medium heat until it reaches a gentle boil, then let it bubble for about 5 minutes. Remove it from the heat and allow the mixture to steep for 10 minutes so the flavors fully infuse. In a large bowl , whisk the egg yolks with the sugar until well combined. In a small bowl, dissolve the cornstarch in the 20 ml of milk until completely smooth. Pour this mixture into the bowl with the yolks and sugar, whisking until fully combined. Strain the infused milk through a fine mesh sieve into the yolk mixture and whisk again until the custard base is silky and smooth. Pour the mixture back into a clean saucepan and cook over low heat, whisking constantly until it thickens, about 10 minutes. Place three Maria cookies at the bottom of each dessert glass. This is optional, but it adds a lovely touch, feel free to use any tea biscuits you like instead. Divide the custard evenly among the 6 glasses, filling both the ones with cookies at the bottom and the plain ones. Place a Maria cookie on top of the custard in the glasses that don't already have one, then sprinkle each with a light dusting of cinnamon. Refrigerate for 4 hours, or until well chilled and set. Whisk Continuously: I like to keep whisking slowly the whole time while it thickens; it keeps the custard smooth and lump-free. Dissolve the Cornstarch Fully: I always take a moment to mix it until completely smooth so there are no grainy bits later. Infuse the Flavors: I let the milk rest for the full 10 minutes after boiling; it makes the cinnamon and lemon really shine. Strain Before Mixing: Straining the milk gives that extra-smooth custard finish I always look for. Chill Before Serving: I like to make these in the morning so they’re perfectly chilled and creamy by dessert time. Calories: 309 kcal \| Carbohydrates: 39 g \| Protein: 9 g \| Fat: 13 g \| Saturated Fat: 6 g \| Polyunsaturated Fat: 2 g \| Monounsaturated Fat: 4 g \| Cholesterol: 215 mg \| Sodium: 111 mg \| Potassium: 302 mg \| Fiber: 1 g \| Sugar: 32 g \| Vitamin A: 558 IU \| Vitamin C: 1 mg \| Calcium: 260 mg \| Iron: 1 mg Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Markdown	[Vargasavour Recipes](https://vargasavourrecipes.com/) - [Recipes](https://vargasavourrecipes.com/recipe-index/) - [Desserts](https://vargasavourrecipes.com/desserts/) - [About](https://vargasavourrecipes.com/about/) [![go to homepage](https://vargasavourrecipes.com/wp-content/uploads/2023/10/Mobile-log-BLACK-200x70-1.jpg)](https://vargasavourrecipes.com/) - [Recipes](https://vargasavourrecipes.com/recipe-index/) - [Desserts](https://vargasavourrecipes.com/desserts/) - [About](https://vargasavourrecipes.com/about/) [![Homepage link](https://vargasavourrecipes.com/wp-content/uploads/2023/10/Mobile-log-BLACK-200x70-1.jpg)](https://vargasavourrecipes.com/) - [Recipes](https://vargasavourrecipes.com/recipe-index/) - [Desserts](https://vargasavourrecipes.com/desserts/) - [About](https://vargasavourrecipes.com/about/) [×](https://vargasavourrecipes.com/homemade-custard-recipe/) [Home](https://vargasavourrecipes.com/) » [Recipes](https://vargasavourrecipes.com/recipe-index/) » [Custards Puddings](https://vargasavourrecipes.com/custards-puddings/) # Natillas (Spanish Custard) ![Estefania](https://vargasavourrecipes.com/wp-content/uploads/2025/08/Estefania.jpg) Modified: Dec 19, 2025 · Published: Sep 9, 2023 by [Estefania](https://vargasavourrecipes.com/about/) · This post may contain affiliate links · [1 Comment](https://vargasavourrecipes.com/homemade-custard-recipe/#comments) *Natillas is a creamy Spanish custard with just the right touch of sweetness and a hint of cinnamon and citrus. It's a delicious make-ahead dessert, easy to prepare, and keeps beautifully in the fridge.* [Recipe](https://vargasavourrecipes.com/homemade-custard-recipe/#wprm-recipe-container-5781) ![Natillas (Spanish custard) in a glass dish, topped with a generous dusting of ground cinnamon on a wooden table.](https://vargasavourrecipes.com/wp-content/uploads/2025/06/Natilla-Spanish-Homemade-Custard-5.jpg) ### Traditional Natillas Recipe - Simple, Comforting Spanish Custard Natillas have always felt like home to me. In Spain, you find them everywhere, in restaurants, bakeries, and family kitchens, yet no two batches ever taste quite the same. My favorite version is soft, smooth, and just sweet enough. No cream or butter, just milk, egg yolks, sugar, and those simple touches of cinnamon and lemon peel that make it quietly perfect. When I was little, I remember my mom letting the milk gently simmer, filling the kitchen with that warm, comforting scent that still takes me back. This is the natillas recipe I always come back to, rooted in tradition, yet wonderfully simple. Take your time infusing the milk, then don't skip the straining step, and stop cooking as soon as it thickens. You'll end up with the smoothest, most delicate Spanish custard. It's not a dramatic dessert, but one that stays with you long after the last spoonful. ![Two small glass dishes of Natillas (Spanish custard) dusted with ground cinnamon, with a spoon in the background on a wooden table.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ## Why You'll Love My Recipe - Simple Ingredients: Just milk, eggs, sugar, and a few warm spices come together for a nostalgic dessert that's full of charm. - Creamy and Light: It's not heavy at all; just silky and smooth, with a delicate balance of sweetness and spice. - Perfect Make-Ahead Dessert: I love that I can make natillas in the morning and have it chilled and ready by dinnertime. ## Ingredients You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them. - Milk, Egg Yolks & Sugar: Whole milk and egg yolks create that silky texture and golden color I love in natillas, while just the right amount of sugar balances the sweetness perfectly. - Cinnamon & Vanilla: The mix of a cinnamon stick and a hint of vanilla always takes me back to the Spanish desserts I grew up with, warm, comforting, and full of depth. - Lemon Rind & Cornstarch: A bit of lemon rind keeps the custard bright and fresh, while a touch of cornstarch whisked with milk gives it that smooth, silky texture I love. - Maria Cookies & Cinnamon Powder: I like finishing with Maria cookies that soften just enough in the custard, and a light sprinkle of cinnamon powder on top. It smells incredible and makes the whole dessert feel complete. ## How to Make Natillas You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes: ![How to Make Natillas](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) 1\. Infuse the Milk: In a [saucepan](https://amzlink.to/az0cri5kzgGLu), combine the milk, cinnamon stick, vanilla, and lemon peel. Bring to a boil, simmer for 5 minutes, then let it rest off the heat for 10 minutes. 2\. Make the Natilla Base: Whisk the egg yolks with sugar in a large [bowl](https://amzlink.to/az0EKGfMKncQ3). In a separate small bowl, dissolve the cornstarch in a little milk, then mix it into the yolks and sugar. 3\. Cook the Custard: Strain the infused milk into the egg mixture and whisk to combine. Pour it back into the saucepan and cook over low heat, then whisk constantly for about 10 minutes or until thickened. 4\. Assemble and Chill: In 3 dessert glasses, place 3 Maria biscuits at the bottom. Divide the custard among 6 glasses, 3 with biscuits at the bottom, 3 without. Let cool, top the plain-bottomed ones with biscuits, sprinkle with cinnamon, and chill the Natillas for 4 hours. ![Spoon lifting a creamy scoop of Natillas (Spanish custard) from a glass dish, with a cinnamon-dusted top and more custard cups in the background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ## My Tips for Recipe Success Heat Low and Slow: I keep the heat on low the entire time; otherwise, rushing it with higher heat can cause the eggs to curdle. Cool Slightly Before Chilling: I let the custards cool on the counter for 15-20 minutes before refrigerating so condensation doesn't form on top. Add the Cinnamon Right Before Serving: If you want the cinnamon powder to stay vibrant and not melt into the surface, sprinkle it just before serving. Storage: To keep the custard perfect, press plastic wrap directly onto its surface before refrigerating. This simple trick stops the skin from forming and keeps your custard creamy and smooth. ## Try These Custard and Pudding Recipes Next\! - [![Crema Catalana](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Crema Catalana](https://vargasavourrecipes.com/crema-catalana-recipe/) - [![Spanish Flan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Spanish Flan](https://vargasavourrecipes.com/easy-spanish-flan-recipe/) - [![Tocino de Cielo](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Tocino de Cielo](https://vargasavourrecipes.com/tocino-de-cielo-egg-flan/) - [![Chocoflan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Chocoflan](https://vargasavourrecipes.com/choco-flan-recipe/) ## Recipe ![Natilla Spanish Homemade Custard](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ## Natillas (Spanish Custard) Natillas is a smooth, creamy dessert with a delicate sweetness and a hint of cinnamon that makes every spoonful comforting and nostalgic. 5 from 2 votes [Print](https://vargasavourrecipes.com/wprm_print/natillas-spanish-custard) [Rate](https://vargasavourrecipes.com/homemade-custard-recipe/#respond) Course: Dessert Cuisine: Mediterranean, Spanish Prep Time: 10 minutes minutes Cook Time: 30 minutes minutes Total Time: 40 minutes minutes Servings: 6 Calories: 309 Author: [Estefania](https://vargasavourrecipes.com/about/) ### Ingredients US Customary Metric - ▢ 1 l Whole Milk - ▢ 1 stick Cinnamon - ▢ 1 teaspoon Vanilla - ▢ Rind of Half Lemon - ▢ 6 Egg Yolks - ▢ 125 g Granulated Sugar - ▢ 1½ tablespoon Cornstarch - ▢ 20 ml Whole Milk - ▢ 6 Maria Cookies - Optional - ▢ 1 tablespoon Cinnamon Powder Cook Mode Prevent your screen from going dark ### Instructions - Pour the milk into a [saucepan](https://amzlink.to/az0cri5kzgGLu) and add the cinnamon stick, vanilla, and lemon rind. Warm it over medium heat until it reaches a gentle boil, then let it bubble for about 5 minutes. Remove it from the heat and allow the mixture to steep for 10 minutes so the flavors fully infuse. - In a large [bowl](https://amzlink.to/az0EKGfMKncQ3), whisk the egg yolks with the sugar until well combined. - In a small bowl, dissolve the cornstarch in the 20 ml of milk until completely smooth. Pour this mixture into the bowl with the yolks and sugar, whisking until fully combined. Strain the infused milk through a fine [mesh sieve](https://amzlink.to/az0W9TuV7EY26) into the yolk mixture and whisk again until the custard base is silky and smooth. - Pour the mixture back into a clean saucepan and cook over low heat, whisking constantly until it thickens, about 10 minutes. - Place three Maria cookies at the bottom of each dessert glass. This is optional, but it adds a lovely touch, feel free to use any tea biscuits you like instead. - Divide the custard evenly among the 6 glasses, filling both the ones with cookies at the bottom and the plain ones. Place a Maria cookie on top of the custard in the glasses that don't already have one, then sprinkle each with a light dusting of cinnamon. Refrigerate for 4 hours, or until well chilled and set. ### Notes Whisk Continuously: I like to keep whisking slowly the whole time while it thickens; it keeps the custard smooth and lump-free. Dissolve the Cornstarch Fully: I always take a moment to mix it until completely smooth so there are no grainy bits later. Infuse the Flavors: I let the milk rest for the full 10 minutes after boiling; it makes the cinnamon and lemon really shine. Strain Before Mixing: Straining the milk gives that extra-smooth custard finish I always look for. Chill Before Serving: I like to make these in the morning so they’re perfectly chilled and creamy by dessert time. ### Nutrition Calories: 309kcal \\| Carbohydrates: 39g \\| Protein: 9g \\| Fat: 13g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 4g \\| Cholesterol: 215mg \\| Sodium: 111mg \\| Potassium: 302mg \\| Fiber: 1g \\| Sugar: 32g \\| Vitamin A: 558IU \\| Vitamin C: 1mg \\| Calcium: 260mg \\| Iron: 1mg Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. ## More Custards & Puddings - [![Pumpkin flan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Pumpkin Flan with Condensed Milk](https://vargasavourrecipes.com/pumpkin-flan-with-condensed-milk/) - [![Karpatka](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Karpatka (Traditional Polish Cream Cake)](https://vargasavourrecipes.com/karpatka/) - [![Lemon Curd](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Lemon Curd](https://vargasavourrecipes.com/lemon-curd/) - [![Banana flan slice with glossy caramel topping on a white plate, smooth creamy texture and golden sauce pooled underneath](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Banana Flan](https://vargasavourrecipes.com/banana-flan/) ### Comments 1. John says February 27, 2024 at 11:22 am ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) Thanks for the recipe [Log in to Reply](https://vargasavourrecipes.com/wp-login.php?redirect_to=https%3A%2F%2Fvargasavourrecipes.com%2Fhomemade-custard-recipe%2F) 5 from 2 votes ([1 rating without comment](https://vargasavourrecipes.com/homemade-custard-recipe/)) ### Leave a Reply [Cancel reply](https://vargasavourrecipes.com/homemade-custard-recipe/#respond) You must be [logged in](https://vargasavourrecipes.com/wp-login.php?redirect_to=https%3A%2F%2Fvargasavourrecipes.com%2Fhomemade-custard-recipe%2F) to post a comment. ![Image of Estefania](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='300'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E) ### Hi, I'm Estefania\! I love to cook simple & easy recipes that are inspired by my Spanish culture and travel around the world. For simple and easy recipes with an occasional twist, you’re in the right place\! [About Me](https://vargasavourrecipes.com/about/) ### Spring Dishes - [![Sheet pan ground chicken kebabs served on warm pita with tzatziki, tomato, cucumber, and red onion.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Sheet Pan Ground Chicken Kebabs](https://vargasavourrecipes.com/sheet-pan-ground-chicken-kebabs/) - [![One pan Greek lemon chicken and potatoes with crispy chicken thighs, roasted potatoes, and fresh lemon slices in a baking dish](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)One Pan Greek Lemon Chicken and Potatoes](https://vargasavourrecipes.com/one-pan-greek-lemon-chicken-and-potatoes/) - [![Mediterranean baked chicken meatball bowl with lemon rice, cucumber tomato salad, feta, and creamy tzatziki](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Mediterranean Baked Chicken Meatball Bowls with Tzatziki](https://vargasavourrecipes.com/mediterranean-baked-chicken-meatball-bowls-with-tzatziki/) - [![Shrimp Scampi Pasta](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Shrimp Scampi Pasta](https://vargasavourrecipes.com/shrimp-scampi-pasta/) ### Spring Appetizers - [![Avocado chicken salad](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Avocado Chicken Salad](https://vargasavourrecipes.com/avocado-chicken-salad/) - [![Golden baked chicken meatballs on a plate with sweet chili dipping sauce, close-up view](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Baked Chicken Meatballs](https://vargasavourrecipes.com/baked-chicken-meatballs/) - [![Crispy baked garlic parmesan chicken wings on a plate, coated in garlic butter with grated parmesan and chopped parsley.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Baked Garlic Parmesan Chicken Wings](https://vargasavourrecipes.com/baked-garlic-parmesan-chicken-wings/) - [![Whipped ricotta dip topped with extra virgin olive oil, honey and chopped pistachios, served in a bowl with round crackers on the side](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='360'%20height='480'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E)Whipped Ricotta Dip with Honey and Pistachios](https://vargasavourrecipes.com/whipped-ricotta-dip-with-honey-and-pistachios/) LET'S CONNECT ## Footer [↑ back to top](https://vargasavourrecipes.com/homemade-custard-recipe/) ### About - [Privacy Policy](https://vargasavourrecipes.com/privacy-policy/) - [Terms & Conditions](https://vargasavourrecipes.com/terms/) ### Newsletter - [Sign Up\!](https://vargasavourrecipes.com/subscribe/) for emails and updates ### Contact - [Contact](https://vargasavourrecipes.com/contact) - [Shop](https://www.amazon.com/shop/vargasabor) As an Amazon Associate, I earn from qualifying purchases. 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Readable Markdown	*Natillas is a creamy Spanish custard with just the right touch of sweetness and a hint of cinnamon and citrus. It's a delicious make-ahead dessert, easy to prepare, and keeps beautifully in the fridge.* ![Natillas (Spanish custard) in a glass dish, topped with a generous dusting of ground cinnamon on a wooden table.](https://vargasavourrecipes.com/wp-content/uploads/2025/06/Natilla-Spanish-Homemade-Custard-5.jpg) ### Traditional Natillas Recipe - Simple, Comforting Spanish Custard Natillas have always felt like home to me. In Spain, you find them everywhere, in restaurants, bakeries, and family kitchens, yet no two batches ever taste quite the same. My favorite version is soft, smooth, and just sweet enough. No cream or butter, just milk, egg yolks, sugar, and those simple touches of cinnamon and lemon peel that make it quietly perfect. When I was little, I remember my mom letting the milk gently simmer, filling the kitchen with that warm, comforting scent that still takes me back. This is the natillas recipe I always come back to, rooted in tradition, yet wonderfully simple. Take your time infusing the milk, then don't skip the straining step, and stop cooking as soon as it thickens. You'll end up with the smoothest, most delicate Spanish custard. It's not a dramatic dessert, but one that stays with you long after the last spoonful. ![Two small glass dishes of Natillas (Spanish custard) dusted with ground cinnamon, with a spoon in the background on a wooden table.](https://vargasavourrecipes.com/wp-content/uploads/2025/06/Natilla-Spanish-Homemade-Custard-7.jpg) ## Why You'll Love My Recipe - Simple Ingredients: Just milk, eggs, sugar, and a few warm spices come together for a nostalgic dessert that's full of charm. - Creamy and Light: It's not heavy at all; just silky and smooth, with a delicate balance of sweetness and spice. - Perfect Make-Ahead Dessert: I love that I can make natillas in the morning and have it chilled and ready by dinnertime. ## Ingredients You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them. - Milk, Egg Yolks & Sugar: Whole milk and egg yolks create that silky texture and golden color I love in natillas, while just the right amount of sugar balances the sweetness perfectly. - Cinnamon & Vanilla: The mix of a cinnamon stick and a hint of vanilla always takes me back to the Spanish desserts I grew up with, warm, comforting, and full of depth. - Lemon Rind & Cornstarch: A bit of lemon rind keeps the custard bright and fresh, while a touch of cornstarch whisked with milk gives it that smooth, silky texture I love. - Maria Cookies & Cinnamon Powder: I like finishing with Maria cookies that soften just enough in the custard, and a light sprinkle of cinnamon powder on top. It smells incredible and makes the whole dessert feel complete. ## How to Make Natillas You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes: ![How to Make Natillas](https://vargasavourrecipes.com/wp-content/uploads/2025/06/Natilla-Spanish-Homemade-Custard-process-1-4.jpg) 1\. Infuse the Milk: In a [saucepan](https://amzlink.to/az0cri5kzgGLu), combine the milk, cinnamon stick, vanilla, and lemon peel. Bring to a boil, simmer for 5 minutes, then let it rest off the heat for 10 minutes. 2\. Make the Natilla Base: Whisk the egg yolks with sugar in a large [bowl](https://amzlink.to/az0EKGfMKncQ3). In a separate small bowl, dissolve the cornstarch in a little milk, then mix it into the yolks and sugar. 3\. Cook the Custard: Strain the infused milk into the egg mixture and whisk to combine. Pour it back into the saucepan and cook over low heat, then whisk constantly for about 10 minutes or until thickened. 4\. Assemble and Chill: In 3 dessert glasses, place 3 Maria biscuits at the bottom. Divide the custard among 6 glasses, 3 with biscuits at the bottom, 3 without. Let cool, top the plain-bottomed ones with biscuits, sprinkle with cinnamon, and chill the Natillas for 4 hours. ![Spoon lifting a creamy scoop of Natillas (Spanish custard) from a glass dish, with a cinnamon-dusted top and more custard cups in the background.](https://vargasavourrecipes.com/wp-content/uploads/2025/06/Natilla-Spanish-Homemade-Custard-6.jpg) ## My Tips for Recipe Success Heat Low and Slow: I keep the heat on low the entire time; otherwise, rushing it with higher heat can cause the eggs to curdle. Cool Slightly Before Chilling: I let the custards cool on the counter for 15-20 minutes before refrigerating so condensation doesn't form on top. Add the Cinnamon Right Before Serving: If you want the cinnamon powder to stay vibrant and not melt into the surface, sprinkle it just before serving. Storage: To keep the custard perfect, press plastic wrap directly onto its surface before refrigerating. This simple trick stops the skin from forming and keeps your custard creamy and smooth. ## Try These Custard and Pudding Recipes Next\! - [Crema Catalana](https://vargasavourrecipes.com/crema-catalana-recipe/) - [Spanish Flan](https://vargasavourrecipes.com/easy-spanish-flan-recipe/) - [Tocino de Cielo](https://vargasavourrecipes.com/tocino-de-cielo-egg-flan/) - [Chocoflan](https://vargasavourrecipes.com/choco-flan-recipe/) ## Recipe ![Natilla Spanish Homemade Custard](https://vargasavourrecipes.com/wp-content/uploads/2025/06/Natilla-Spanish-Homemade-Custard-5-360x360.jpg) - ▢ 1 l Whole Milk - ▢ 1 stick Cinnamon - ▢ 1 teaspoon Vanilla - ▢ Rind of Half Lemon - ▢ 6 Egg Yolks - ▢ 125 g Granulated Sugar - ▢ 1½ tablespoon Cornstarch - ▢ 20 ml Whole Milk - ▢ 6 Maria Cookies - Optional - ▢ 1 tablespoon Cinnamon Powder - Pour the milk into a [saucepan](https://amzlink.to/az0cri5kzgGLu) and add the cinnamon stick, vanilla, and lemon rind. Warm it over medium heat until it reaches a gentle boil, then let it bubble for about 5 minutes. Remove it from the heat and allow the mixture to steep for 10 minutes so the flavors fully infuse. - In a large [bowl](https://amzlink.to/az0EKGfMKncQ3), whisk the egg yolks with the sugar until well combined. - In a small bowl, dissolve the cornstarch in the 20 ml of milk until completely smooth. Pour this mixture into the bowl with the yolks and sugar, whisking until fully combined. Strain the infused milk through a fine [mesh sieve](https://amzlink.to/az0W9TuV7EY26) into the yolk mixture and whisk again until the custard base is silky and smooth. - Pour the mixture back into a clean saucepan and cook over low heat, whisking constantly until it thickens, about 10 minutes. - Place three Maria cookies at the bottom of each dessert glass. This is optional, but it adds a lovely touch, feel free to use any tea biscuits you like instead. - Divide the custard evenly among the 6 glasses, filling both the ones with cookies at the bottom and the plain ones. Place a Maria cookie on top of the custard in the glasses that don't already have one, then sprinkle each with a light dusting of cinnamon. Refrigerate for 4 hours, or until well chilled and set. Whisk Continuously: I like to keep whisking slowly the whole time while it thickens; it keeps the custard smooth and lump-free. Dissolve the Cornstarch Fully: I always take a moment to mix it until completely smooth so there are no grainy bits later. Infuse the Flavors: I let the milk rest for the full 10 minutes after boiling; it makes the cinnamon and lemon really shine. Strain Before Mixing: Straining the milk gives that extra-smooth custard finish I always look for. Chill Before Serving: I like to make these in the morning so they’re perfectly chilled and creamy by dessert time. Calories: 309kcal \\| Carbohydrates: 39g \\| Protein: 9g \\| Fat: 13g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 4g \\| Cholesterol: 215mg \\| Sodium: 111mg \\| Potassium: 302mg \\| Fiber: 1g \\| Sugar: 32g \\| Vitamin A: 558IU \\| Vitamin C: 1mg \\| Calcium: 260mg \\| Iron: 1mg Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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