Spanish Natillas With Marias

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Total Time
15mins
Prep
5 mins
Cook
10 mins

While there are several Natilla recipes already on the site, this one is a bit different in that it incorporates a biscuit into the custard. This makes me think of a dessert my mom would make when we were kids, but it was jello based with graham crackers in it.

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Ingredients

Nutrition

Directions

  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.