Natillas Recipe
Tomasita Leyba's original recipe! Served with whipped cream and nutmeg on the side.
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Ingredients
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Custard
Finishing & garnish
Method
Custard
- 1
Prepare milk and vanilla
Pour 4 cups whole milk into a medium saucepan. If using a vanilla bean, split it lengthwise, scrape the seeds, and add both seeds and pod to the milk. If using extract, wait to add at the end. Warm milk over medium heat until it just begins to steam and small bubbles form around the edges (do not boil).
- 2
Whisk dry and yolks
In a mixing bowl, whisk 6 egg yolks with 3 tablespoons granulated sugar until pale and slightly thickened, about 2–3 minutes. Whisk in 1 1/4 tablespoons cornstarch and a pinch of salt until fully incorporated and smooth.
- 3
Temper the yolks
Ladle about 1/2 cup of the hot milk into the yolk mixture while whisking constantly to temper. Repeat with a second 1/2 cup until the yolks are warmed and the mixture is smooth.
- 4
Cook the custard
Return the tempered yolk mixture to the saucepan with the remaining hot milk, stirring constantly over medium-low heat. Cook, stirring continuously with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon, about 4–6 minutes. Do not let it boil (small bubbles are okay once thickening begins).
- 5
Finish and strain
If you used a vanilla bean, remove and discard the pod. If using vanilla extract, stir in 1 teaspoon now. To ensure a silky texture, pour the cooked custard through a fine-mesh sieve into a clean bowl. If using butter for sheen, whisk in 1 teaspoon now until melted and incorporated.
- 6
Cool
Cover the surface of the custard with plastic wrap to prevent a skin from forming and chill at least 2 hours until well cooled and set. The custard will thicken further as it cools.
Whipped cream & serving
- 7
Make whipped cream
Just before serving, pour 1 cup heavy whipping cream into a chilled bowl. Add 1 tablespoon powdered sugar. Whip by hand or with an electric mixer to soft peaks (do not overbeat).
- 8
Assemble and garnish
Spoon the chilled natillas into individual serving bowls. Top each with a dollop of freshly whipped cream. Lightly sprinkle ground nutmeg to taste (about 1/8–1/4 teaspoon per serving) over the cream. Serve immediately or keep chilled up to 2 hours before serving.