Spanish · Dessert
Chilled Almond Milk Pudding (Natillas de Almendra)
A classic Spanish spoon dessert, natillas de almendra is a softly set egg-yolk custard infused with lemon zest and cinnamon, enriched with ground almonds for a subtly nutty depth, then chilled until silky and topped with toasted almond flakes.
$1
15 minsPrep
12 minsCook
207 minsTotal
MediumLevel
Nutrition per serving
241Calories
7.5gProtein
13.5gFat
23.9gCarbs
16.6gSugar
2.7gFiber
31mgSodium
157mgChol
3gSat Fat
227mgPotassium
139mgCalcium
1.1mgIron
0.5mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Almendra
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Infuse the whole milk with the lemon zest strip and 2g cinnamon over low heat for 8 minutes, then remove from heat and strain through a sieve, discarding the zest.
2
Whisk the egg yolks, sugar and cornstarch together in a bowl until pale and smooth.
3
Whisk the ground almond flour into the warm infused milk, then slowly pour this over the egg yolk mixture, whisking constantly to temper.
4
Return the whole mixture to low heat and stir continuously with a wooden spoon for 5-6 minutes until it thickens enough to coat the back of the spoon - do not let it boil.
5
Stir in the vanilla extract, then strain the custard once more through the sieve into a jug for a silky texture.
6
Divide the custard evenly between 2 ramekins and let cool to room temperature.
7
Cover each ramekin and chill in the fridge for at least 3 hours until fully set.
8
Just before serving, scatter the toasted flaked almonds over the top and dust lightly with the reserved cinnamon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Whole Milk
- 22g22g Almond Flour, finely ground
- 28g28g Egg Yolk, beaten
- 26g26g Sugar White
- 6g6g Cornstarch
- 2g2g Cinnamon Ground
- 4g4g Lemon, zest strip
- 3g3g Vanilla Extract
- 10g10g Almond, toasted flaked, for garnish, 1
- 1g1g Cinnamon Ground, dusting for garnish, 1
