This Spanish custard can be served hot, while fresh, or cold, the next day.
Course Dessert
Cuisine New Mexican, Spanish
Keyword custard


  • 4 cups milk
  • 1/2 tsp teaspoon salt
  • 4 tsp vanilla, more to taste (1 tbsp + 1 tsp)
  • 1/3 cup flour
  • 1 cup tablespoon sugar (divided)
  • 1 tbsp sugar
  • 4 eggs
  • Ground cinnamon as required for garnish


  • Pour the milk into a medium pot and set on medium heat to warm the milk. Do not boil.
  • Separate the egg yolks from the egg whites and reserve both.
  • In a medium bowl, beat egg yolks, sugar, flour and salt until well combined.
  • Using spoonfuls at a time, add warm milk to the egg yolk mixture, until about 1 cup has been added, mixing as the milk is added.
  • Add the egg yolk mixture to the sauce pan, increase heat to medium-high and stir constantly until the mixture reaches the desired consistency.
  • Once the mixture thickens, add the vanilla. Mix until well combined.
  • Remove the pot from the heat.
  • In a large bowl, combine the egg whites and the tablespoon sugar. Beat the egg whites until stiff. Fold the egg whites into the natillas in the pot.
  • Sprinkle cinnamon on the top.
  • Divide into serving dishes and serve while hot.
  • Put remaining natillas into the refrigerator and serve the next day, cold.


Recipe adapted from user angelfyre#2 on

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