Spanish · Dessert
Natillas Ligeras de Vainilla
A lightened version of Spain's classic natillas, this vanilla milk custard swaps whole milk and extra yolks for skim milk and a modest two yolks, keeping the silky set and gentle vanilla warmth while cutting the calories right down. Finished with a dusting of cinnamon, it sets softly in individual pots for a comforting, spoonable dessert.
$1
10 minsPrep
10 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
133Calories
5.7gProtein
3.4gFat
19.2gCarbs
13.8gSugar
0.3gFiber
53mgSodium
132mgChol
1.2gSat Fat
190mgPotassium
156mgCalcium
0.4mgIron
0.8mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Chufa
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the egg yolks with the sugar in a bowl until pale and slightly thickened.
2
Whisk in the cornstarch until no lumps remain.
3
Warm the skim milk in a saucepan over medium heat until steaming but not boiling.
4
Pour a little of the hot milk into the yolk mixture while whisking constantly to temper it, then return everything to the pan.
5
Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5-6 minutes.
6
Remove from heat and stir in the vanilla extract.
7
Strain through a sieve into two small pots to catch any cooked egg bits.
8
Press a layer of cling film directly onto the surface of each custard to prevent a skin forming.
9
Chill in the fridge for at least 2 hours until fully set.
10
Dust the tops with ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 1 1/21 1/2 egg yolks, beaten (24g)
- 0.4 oz10g cornstarch
- 0.6 oz16g sugar white
- 0.1 oz4g vanilla extract
- 0 oz1g for dusting cinnamon ground
