Classic Spanish Custard (Natillas)
Thermomix recipe: Classic Spanish Custard (Natillas). Ready in 25 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 500 g full-fat milk
- 1 strip lemon peel (yellow part only)
- 1 cinnamon stick
- 4 large egg yolks
- 80 g granulated sugar
- 20 g cornstarch
- Ground cinnamon, for garnish
Instructions
- Add 500 g milk, 1 strip lemon peel, and 1 cinnamon stick to the Thermomix bowl. Heat 8 min / 90°C / Speed 1. This infuses the milk with flavor.
- Carefully remove the cinnamon stick and lemon peel from the bowl. Set the infused milk aside in a separate jug.
- Without cleaning the bowl, add 4 egg yolks, 80 g granulated sugar, and 20 g cornstarch to the bowl. Mix 10 sec / Speed 3.
- Pour the reserved infused milk back into the Thermomix bowl with the egg mixture. Insert the butterfly whisk.
- Cook the custard 10-12 min / 90°C / Speed 2 (Reverse). The mixture should thicken to a creamy consistency. If it's not thick enough after 10 minutes, cook for another 1-2 minutes.
- Pause the Thermomix after 5 minutes of cooking, scrape down the sides and bottom of the bowl with the spatula, and check the consistency. Continue cooking if needed.
- Pour the natillas into individual serving bowls or a large serving dish. Allow to cool slightly at room temperature, then chill in the refrigerator for at least 2 hours to set.
- Before serving, sprinkle generously with ground cinnamon.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.