Spanish Natillas With Marias

"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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Ready In:
15mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside.
  • Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil.
  • In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well.
  • 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.
  • Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls.
  • Sprinkle with ground cinnamon.
  • The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard.

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RECIPE SUBMITTED BY

I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!
 
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