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


9 servings


  • 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


  • 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.

Nutrional Value

  • Calories: 284
  • Total Fat: 15g (23% DV)
  • Saturated Fat: 9g (45% DV)
  • Cholesterol: 231mg (77% DV)
  • Sodium: 130mg (5% DV)
  • Total Carbohydrates: 33g (11% DV)
  • Dietary Fiber: 1g (4% DV)
  • Sugars: 31g
  • Protein: 9g
Natillas (Custard)
Nutmeg Custard

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