Natillas: The Spanish Custard

Natillas de Leche. Credits: Manuel Velasco/Getty Images

Although Casa de Alma events wrapped up last Saturday, it is never too late to enjoy Spanish cuisine.  The natilla is a traditional custard formed mainly from egg, milk, and sugar. Although similar to flan, it features a thicker texture and a heavier reliance on cinnamon. The simplicity of the dish allows for its quick creation – perfect for an IMSA student craving a sweet snack.


4 cups milk

1⁄2 teaspoon salt

2 teaspoons vanilla

1⁄3 cup flour

1 cup sugar

4 eggs

Ground cinnamon

Procedure (about 20 minutes, makes 6-8 servings)

  1. Heat milk in a saucepan on medium high.
  2. In a separate bowl, separate yolks from egg whites. Beat the egg yolks then add sugar, flour, and salt.
  3. Temper mixture with about ½ to 1 cup of warm milk.
  4. Add mixture to saucepan and heat until it boils and thickens
  5. Add vanilla.
  6. Remove from heat
  7. In a large bowl, whisk the egg whites until stiff and fold mixture into egg whites.
  8. Sprinkle cinnamon on the top.
  9. Serve warm or refrigerate and serve chilled. Enjoy!

Adapted from:

About the Author

Jodie Meng
Jodie was a three-year resident in 1506B who served as the Co-Editor-In-Chief along with Eva Tuecke for the 2019-2020 school year! Outside of The Acronym, she was active in LEAD, SIR, and other extracurriculars. She will be attending Stanford University for her undergraduate education.

Be the first to comment on "Natillas: The Spanish Custard"

Leave a comment

Your email address will not be published.