From the Our Lady of la Cocina article in the December 2016 issue.

Natillas (Spanish Custard)
Serves 6 or 7

  • 4 cups milk
  • 4 eggs
  • 1 teaspoon salt
  • 3 tablespoons flour
  • 3/4 cup sugar
  • Ground cinnamon
  1. Separate yolks from egg whites. Save the yolks. Whip the egg whites with an electric mixer until stiff, then set aside.
  2. Heat milk in a deep saucepan on medium high, then add sugar and salt. Stir frequently with a whisk so milk doesn’t rise over the edge of the pan as it warms.
  3. Whisk flour with 1/4 cup water. Add to milk mixture and boil for approximately 2 minutes, until mixture thickens. Stir constantly so the bottom doesn’t scorch.
  4. Reduce heat to medium. Add the egg yolks and, gradually, the stiffened egg whites. Continue to mix on the stovetop until mixture has a pudding-like consistency.
  5. When completely mixed, pour into a bowl. Sprinkle cinnamon on top. Serve warm or chilled.