Natillas, a delicious dessert that is very popular in Ronda and everywhere else in Andalusia. Natillas is a sweet custard-like dessert that is typically made with milk, sugar, eggs, cinnamon, and lemon zest. The mixture is heated on the stove until it thickens, and then it is poured into individual serving dishes to cool and set.

Natillas can be served plain or with a variety of toppings, such as whipped cream, merengue, a biscuit, fresh fruit, or a sprinkle of cinnamon. Some variations of natillas also include a splash of sherry or brandy to give it an extra kick.

Natillas has a long history in Andalusian cuisine and is a staple dessert in many households and restaurants. It is often served during special occasions, such as holidays or family gatherings, but it is also a popular dessert for everyday meals.

In addition to its delicious taste, natillas is also a relatively simple dessert to make, which makes it a favorite among home cooks. It is a comforting and satisfying dessert that is sure to please anyone with a sweet tooth.

Ingredients (serves four)

• Half a litre of milk
• The whites of 2 eggs
• 1 stick of cinnamon
• 150 grams (5 oz) sugar
• 4 egg yolks
• Lemon juice
• Lemon peel
• Bizcocho soletilla (ladyfinger biscuits)
• Vanilla
• Cornflour
• Salt
• Butter

Instructions to make Natillas, a tasty Andalucian dessert

• Place the milk in a saucepan, add the cinnamon, vanilla and lemon peel, and bring slowly to the boil. Once it reaches that point, take it off the heat and let it cool a little before you strain off the peel.
• Fold the egg yolks and sugar together and place the mixture in the top section of a double-boiler (also known as a “bain-marie”). Hold back a tiny amount of the milk (three or four tablespoons). Whip up the yolks as you add the warm milk.
• Using the held-back milk, dissolve the cornflour and then work this into the larger mixture. Heat this custard mix over boiling water for about ten minutes, stirring constantly, until the custard has thickened up. When it has reached the consistency you desire, take it off the heat.
• Place one of the ladyfinger biscuits in each of four dessert bowls. Pour the custard evenly over each, and then place the bowls in the fridge to cool.
• Whisk the two egg-whites until the liquid is quite stiff. Stir in the sugar, a pinch of salt and some lemon juice.
• Butter an oven tin, and put the meringue in, creating four separate portions. Dust them lightly with cinnamon, and give the lot ten minutes in a medium oven, taking the tin out when the meringues have started to turn golden.
• Cut the heat, and let the meringues cool to room temperature inside the oven before placing them on top of the four custard portions.

Some tips for making the best natillas:

• Use high-quality ingredients: Since natillas is a simple dessert with few ingredients, it’s important to use high-quality ingredients to get the best flavor. Use fresh milk, high-quality eggs, and fresh cinnamon and lemon zest for the best results.
• Keep the heat low: Natillas should be cooked slowly and gently over low heat to prevent the mixture from curdling or scorching. Keep a close eye on the mixture and stir it frequently to ensure that it cooks evenly.
• Use a whisk: Use a whisk to mix the ingredients together, as it will help to prevent lumps from forming in the mixture. Make sure to whisk the mixture constantly while it’s cooking to prevent it from sticking to the bottom of the pot.
• Strain the mixture: After the natillas has finished cooking, strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg. This will give the dessert a smooth, creamy texture.
• Chill before serving: Natillas is best served chilled, so make sure to allow enough time for it to cool in the refrigerator before serving. This will also help the dessert to set properly.

By following these tips, you can make a delicious and creamy natillas that is sure to impress your family and friends.

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