The postre (desserts) section of restaurant menus in Spain is often rather uninspiring, but along with fresh fruit, ice cream and flan (cream caramel) natillas is usually there. And if it is homemade (casera) it is often delicious.
Whether home-made or bought in natillas is usually served in a small terracotta dish of the kind sold by Paella Plus.
This is a reliable recipe which makes a light and tasty end to a meal.
Ingredients (for 4-6)
400ml milk
85g fine sugar
1 tbs cornflour (in 3tbs water)
1 cinnamon stick
half tsp vanilla extract
2 egg yolks (beaten)
small pinch salt
Method
Put all the ingredients except the cinnamon together in a saucepan and mix until smooth. Add the cinnamon stick and cook the mixture (uncovered) over a medium heat; bring to the boil stirring constantly until thickened. Remove from the heat and pour though a sieve or strainer into shallow dessert dishes. Refrigerate, with a light sprinkling of cinnamon on top to decorate, and serve chilled.
