Ingredients for A Basque Custard Natillas
- 2 cups heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- sprinkle of ground cinnamon
- 2 cinnamon sticks
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How to Make A Basque Custard Natillas
- In a medium saucepan, combine 2 cups heavy cream and 2 cinnamon sticks. Bring to a gentle boil over medium-high heat.
- Reduce heat to low, and simmer for 10 minutes, allowing the cream to infuse with the cinnamon flavor. Remove from heat and let cool completely.
- In a large bowl, whisk together 4 large eggs and 1 cup granulated sugar until light and pale yellow.
- Gradually whisk in the cooled cinnamon-infused cream (remove cinnamon sticks first), ensuring a smooth mixture. Stir in 1 teaspoon of vanilla extract.
- Set up a double boiler (or a heatproof bowl set over a saucepan with 1-2 inches of simmering water). Pour the custard mixture into the top pan or bowl.
- Cook over simmering water, stirring constantly with a spatula, for approximately 25-30 minutes, or until the custard thickens enough to coat the back of a spoon. Add more hot water to the bottom pan as needed to maintain a simmer.
- Remove from heat and strain the cooled custard through a fine-mesh sieve into a bowl or pitcher to remove any lumps or cinnamon pieces.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to set.
- Before serving, stir gently. Add 1-2 tablespoons of heavy cream if desired to achieve a smoother consistency.
- Serve chilled in individual custard cups or ramekins. Garnish with a sprinkle of cinnamon powder.
- Enjoy this delicious Natillas as a standalone dessert, or as a luxurious sauce for almond cake or fresh raspberries!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
154g
Fat
285g
Carbs
15g
