Natillas de Leche (Spanish Custard)
Course: Dessert
Cuisine: Mexican
Diet: Eggetarian
Prep Time: 120 minutes
Cook Time: 30 minutes
Ingredients:
- 2 cups Milk
- 4 teaspoons Sugar
- 2-inch Cinnamon Stick (Dalchini)
- 1 teaspoon Lemon Zest
- 1 teaspoon Corn Flour
- 1 Whole Egg
- 1 teaspoon Vanilla Extract
Instructions:
- In a saucepan, heat 1 cup of milk along with the lemon zest, cinnamon stick, and 2 teaspoons of sugar. Bring it to a gentle heat, ensuring it doesn’t boil. Once warm, remove from heat and let it cool slightly.
- In a separate bowl, separate the egg yolk from the white, discarding the white. Whisk the egg yolk with the remaining sugar until it becomes light and fluffy.
- Add the remaining 1 cup of milk and 1 teaspoon of corn flour into the egg yolk mixture, whisking well until smooth with no lumps.
- Remove the cinnamon stick from the warm milk and return the milk to the stove, setting it on a simmer. Add the vanilla extract.
- Gradually pour in the milk and corn flour mixture into the simmering milk, whisking constantly until the custard thickens.
- Remove the pan from heat and pour the custard into individual ramekins. Allow the custard to cool at room temperature for a few minutes, then place it in the refrigerator for 2 hours to chill.
- Before serving, sprinkle cinnamon powder on top for an extra touch of flavor.
Serving Suggestion: Serve your Natillas de Leche as a delightful end to your meal, perhaps paired with bread pudding or a warm Lemon Pound Cake for a comforting dessert experience.
Enjoy this creamy, flavorful custard as a perfect treat for any occasion!
