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
Procedure (about 20 minutes, makes 6-8 servings)
- Heat milk in a saucepan on medium high.
- In a separate bowl, separate yolks from egg whites. Beat the egg yolks then add sugar, flour, and salt.
- Temper mixture with about ½ to 1 cup of warm milk.
- Add mixture to saucepan and heat until it boils and thickens
- Add vanilla.
- Remove from heat
- In a large bowl, whisk the egg whites until stiff and fold mixture into egg whites.
- Sprinkle cinnamon on the top.
- Serve warm or refrigerate and serve chilled. Enjoy!
Adapted from: https://www.geniuskitchen.com/recipe/natillas-447437