Natillas (Custard) With Nutmeg

Hello fellow dessert enthusiasts! Today, I’m excited to share a delightful recipe that will tantalize your taste buds: Natillas (Custard) with Nutmeg.

This creamy, velvety custard is infused with the warm and aromatic flavor of nutmeg, making it a perfect treat for any occasion.

With just a few simple ingredients and a bit of patience, you’ll have a delicious dessert that will impress your family and friends.

Let’s dive right in!

Ready Time

1 hrs

Yields

9 servings

Ingredients

Milk: 3 3/4 cups
Egg yolks: 6
Granulated sugar: 1 1/4 cups
Cornstarch: 1/3 cup
Salt: 1/4 teaspoon
Heavy whipping cream: 1/2 cup
Vanilla bean: 1 (3 inch)
Unsalted butter: 3 teaspoons
Egg whites: 6
Vanilla extract: 1/2 teaspoon
Nutmeg: 1/4 teaspoon

Instructions

In a roomy bowl, combine the egg yolks and 1 cup of milk. Whisk until blended, then set aside.
Combine the remaining 1 3/4 cups of milk, 3/4 cup of sugar, the cornstarch, and the salt in a medium saucepan over medium-high heat. Whisking consistently, gradually add the remaining 1 3/4 cups of milk. Mix in the heavy whipping cream.
Use a knife to split the vanilla bean lengthwise and scrape out the seeds. Stir the seeds and the bean pod into the milk mixture. Bring to a boil, whisking constantly for 1 minute. Remove from heat.
Gradually whisk half of the hot milk mixture into the egg yolk mixture. Return the combined mixture to the saucepan over medium-high heat and bring to a boil. Cook for 1 minute, whisking consistently. Remove from heat and whisk in the butter until well incorporated.
Place the saucepan in a bowl filled with ice cubes and let it cool for about 25 minutes, stirring occasionally. Discard the vanilla bean pod. Transfer the custard to a bowl. Cover the surface of the custard with plastic wrap and refrigerate until chilled.
Use a clean glass or metal bowl to beat the egg whites until frothy. Gradually add the remaining 1/4 cup of sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form. Stir in the vanilla extract.
Gently fold 1/2 cup of the beaten egg whites into the chilled custard.
Divide the custard among eight bowls or footed glasses, using about 1/2 cup for each. Top each portion with 1/4 cup of the remaining egg white mixture. Garnish with nutmeg.