Imperial Sugar
Imperial Sugar

Natilla (Spanish Custard)

Natilla (Spanish Custard)



  1. Bring milk and cinnamon stick to a boil. Take lemon and remove a two inch strip of lemon zest, add to milk along with salt. Remove from heat and cover with lid or plastic wrap and infuse for 30 minutes.
  2. Remove lid and return to boil.
  3. In a separate bowl combine yolks, water, and corn starch and whisk until very well blended. Add vanilla extract and sugar and whisk until well combined.
  4. When milk boils, pour egg yolk mixture into milk and using a firm whisk stir vigorously until milk boils again and mixture thickens like mayonnaise.
  5. Remove from heat, remove whisk and cover custard with plastic food film touching custard. Place saucepan in bowl filled with cold water. After a few minutes remove water and replace with fresh cold water and ice cubes. (This will cool custard quickly and prevent bacteria growth).
  6. Once custard is cool transfer to refrigerator.
  7. Mix second listed sugar with cinnamon. 
  8. To serve, using a spoon fill glasses or bowls and sprinkle with cinnamon sugar.
Imperial Sugar Insight

Make it day ahead and store it in the refrigerator. Natilla will remain excellent for at least 2 days in refrigerator. Use only lemon rind as lemon juice will curdle milk.