At low speed, gradually beat in half of the hot milk. 2. Pour the egg-and-milk mixture into the saucepan and cook the custard over moderate heat, whisking constantly for 18 minutes, until very thick.

After this resting time, sprinkle each custard with cinnamon and place a biscuit on top. And there you have it, your Natillas are ready! read more ...

The custard will set as it cools and slices beautifully at room temperature. A direct descendant of the Spanish crema Catalana, this natilla recipe from Cuban food expert Lourdes Castro is a rich ...

When I think of custard, I think of little serving dishes filled with a creamy vanilla pudding, garnished with fresh berries. But really, custard is such an expansive category, encompassing a ...