Mexican Natilla
Mexican natilla is a smooth, sweet milk custard flavored with ingredients such as vanilla and cinnamon. It’s usually thickened on the stovetop with cornstarch, egg yolks, or both, then chilled and served in small dishes, often dusted with ground cinnamon.Unlike flan, natilla is generally not baked and doesn’t have a caramel layer. Recipes vary by region and family; some add citrus peel, raisins, coconut, or nuts.
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Ingredients
- 2 cups whole milk divided
- 1 cinnamon stick
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Pinch salt
- Ground cinnamon for serving
Instructions
- Combine 1½ cups milk and the cinnamon stick in a medium saucepan. Heat over medium-low until steaming, but do not boil. Let it steep for 5 minutes.
- In a bowl, whisk together the remaining ½ cup cold milk, sugar, cornstarch, egg yolks, and salt until completely smooth.
- Remove the cinnamon stick. Slowly whisk about ½ cup of the hot milk into the egg mixture.
- Pour the tempered mixture into the saucepan while whisking. Cook over medium-low heat, whisking constantly, for 4–7 minutes, until thick enough to coat a spoon. Do not let it boil vigorously.
- Remove from the heat and stir in the vanilla. Divide among four small serving dishes. Press plastic wrap directly against the surface to prevent a skin, if desired.
- Refrigerate for at least 2 hours. Serve chilled, sprinkled with ground cinnamon.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 206kcal (10%)Carbohydrates: 29g (10%)Protein: 6g (12%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 152mg (51%)Sodium: 53mg (2%)Potassium: 203mg (6%)Fiber: 1g (4%)Sugar: 23g (26%)Vitamin A: 384IU (8%)Vitamin C: 0.03mgCalcium: 176mg (18%)Iron: 0.5mg (3%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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