Natillas Recipe
Douglas Merriam; Jan Gautro
This dessert (pronounced nah-TEE-yahz) may be made a day ahead, but prepare the meringue just before serving.


8 servings

Recipe from

Nutritional Information

Calories 212
Caloriesfromfat 27 %
Fat 6.3 g
Satfat 3.1 g
Monofat 2 g
Polyfat 0.5 g
Protein 6.2 g
Carbohydrate 33.3 g
Fiber 0.0 g
Cholesterol 120 mg
Iron 0.5 mg
Sodium 117 mg
Calcium 124 mg


2 3/4 cups fat-free milk, divided
4 large egg yolks
1 cup granulated sugar, divided
1/4 cup cornstarch
1/8 teaspoon salt
1/4 cup whipping cream
1 vanilla bean, split lengthwise
2 teaspoons butter
4 large pasteurized egg whites
1/4 teaspoon vanilla extract
Freshly grated nutmeg


Combine 1 cup milk and egg yolks in a large bowl, stirring well with a whisk; set aside.

Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat; gradually add remaining 1 3/4 cups milk, stirring constantly with a whisk. Stir in whipping cream. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Remove from heat.

Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture; stir until combined. Place pan in a large ice-filled bowl for 25 minutes or until custard cools, stirring occasionally. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap; chill.

Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Beat in vanilla. Gently fold 1/2 cup of beaten egg whites into custard.

Spoon 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg.


Bill Jamison and Cheryl Alters Jamison,

December 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note