Grown-Up Natillas
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
Grown-Up Natillas
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
Cooking Instructions
- 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.
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