Spanish Recipes Recipes from Spain Spnish Cuisine


“Natillas” is a Spanish soft custard poured over sponge fingers for a delicious dessert.


• 1 ¼ pints milk
• 2 sticks of cinnamon, each 4 inches long
• 4 eggs
• 2 egg yolks
• 4 oz. sugar
• 6 sponge fingers
• Ground cinnamon


1. Heat the milk with the cinnamon sticks in a small heavy saucepan until small bubbles begin to form around the edge of the pan.  Remove from the heat.

2. Beat the eggs, egg yolks and sugar in a mixing bowl with a whisk or a rotary egg beater for about 3 or 4 minutes, until pale yellow and slightly thickened. Slowly pour in the hot milk in a thin stream, beating constantly. Return the mixture to the saucepan.

3. Cook over a low heat until the custard thickens enough to lightly coat the spoon, stirring constantly. Do not let the custard come anywhere near the boil or it will curdle.  Cool the custard to room temperature.

4. Just before serving, spoon the custard into six individual pudding dishes, place a sponge finger in each dish, and sprinkle the custard lightly with ground cinnamon.
                                                                                                                                      (serves 6)

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