Grown-Up Natillas

Name: Grown-Up Natillas
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 tbsp ☆Instant coffee; 1 tbsp ☆Water; 2 biscuits Biscuit (I used Marie biscuit); 250 ml Milk; 1/4 Lemon zest; 1 ○Egg yolk; 1 1/2 tbsp ○Sugar; 1/2 tbsp ○Katakuriko (or cornstarch); 1 tsp Rum; 1 Cinnamon

cookpad.japan @cookpad_jp

This is one of the most popular desserts at restaurants and school lunches in Spain. Usually you place the biscuit directly at the bottom of the bowl but I soaked it in the coffee first. I wanted to make a grown-up version of natillas by adding rum to it.

If you have a cinnamon stick, heat together with the lemon zest and milk from Step 3 to make it more flavorful. Make sure you keep stirring with a wooden spoon at Step 6 until the mixture thickens. Try to keep the natillas from burning on the bottom of the sauce pan! Recipe by Bakaryau

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1/2 tbsp☆Instant coffee
1 tbsp☆Water
2biscuits Biscuit (I used Marie biscuit)
250 mlMilk
1/4Lemon zest
1○Egg yolk
1 1/2 tbsp○Sugar
1/2 tbsp○Katakuriko (or cornstarch)
1 tspRum
1Cinnamon

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Steps

1

Mix the ☆ ingredients and make a strong coffee in a bowl. Soak the biscuit.
2

In a separate bowl, place the biscuit from Step 1 at the bottom. If you like the coffee flavor, you can add the remaining coffee from Step 1.
3

Put the milk and lemon zest in a sauce pan. Warm until just before it starts to boil and milk is infused with lemon zest.
4

Put the ingredients marked ○ into a bowl and mix well.
5

Add the milk from Step 3 into the mixture of Step 4, and mix well. Discard the lemon zest.
6

Put the mixture of Step 5 back into the sauce pan and simmer over low heat until it thickens (stir constantly with a wooden spatula to keep the natillas from burning).
7

When Step 6 has cooled, add the rum. Pour into the bowl of Step 2. Chill very well in the refrigerator. Serve the natillas sprinkled with cinnamon.