Made with egg yolks, milk, sugar vanilla and cinnamon, Natillas are one of the most typical Spanish desserts. Despite of being very similar to other desserts from South America, Natillas are also close to what is known as custard, crème anglaise, crème pâtissière or crema catalana, and the only difference among them is their thickness and complementary flavors or ingredients added.
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Natillas with Caramelized Pineapple
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy and traditional Spanish dessert, Natillas are enriched with caramelized pineapple for an extra touch of sweetness and texture.
Ingredients
- 2 cups (480 ml) of milk
- 1/3 cup (80 ml) granulated sugar
- 3 egg yolks
- 1 tbsp (15 ml) cornflour
- 1 tsp vanilla extract
- 4 pineapple slices
- Juice of 1 lemon
- 1/4 cup (60 ml) granulated sugar
Instructions
- In a bowl, beat the egg yolks with 1/3 cup of sugar until the mixture is pale and creamy.
- In a saucepan, heat the milk over medium heat until it is warm but not boiling. Gradually add the warm milk to the egg mixture, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and add the vanilla extract. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.
- Dissolve the cornflour in a little cold milk and add it to the saucepan. Continue to cook for another 2-3 minutes until the natillas are thickened to your liking.
- Pour the natillas into serving dishes and let them cool to room temperature before refrigerating for at least 2 hours.
- For the caramelized pineapple, heat a non-stick skillet over medium heat. Add the pineapple slices, lemon juice, and 1/4 cup of sugar. Cook, turning occasionally, until the pineapple is golden and caramelized, about 5-7 minutes.
- Top the chilled natillas with the caramelized pineapple slices before serving.
Notes
- For a thicker consistency, you can add more cornflour.
- Serve the natillas cold for the best texture.
- The caramelized pineapple can be prepared in advance and stored in the refrigerator for up to 2 days.
- Substitute the pineapple with other fruits like peaches or mangoes for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35
- Sodium: 60
- Fat: 8
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 150
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Frequently Asked Questions
How is natillas different from custard or crème anglaise?
The article explains that natillas is made with the same core ingredients as custard and crème anglaise — egg yolks, milk, and sugar — but the main difference among these desserts is their thickness and the complementary flavors added. This recipe uses cornflour to achieve a thicker, pudding-like consistency and adds vanilla and cinnamon for the classic Spanish flavor profile. 
How do I prevent the eggs from curdling when making the natillas?
The instructions specify heating the milk until warm but not boiling, then adding it gradually to the egg-sugar mixture while whisking constantly. Once the mixture goes back on the stove, you cook it over low heat, stirring continuously, and must not let it boil — that’s the key safeguard against curdling. The cornflour is dissolved separately in cold milk before being added.
Can the caramelized pineapple topping be prepared in advance?
Yes — the notes say the caramelized pineapple can be made ahead and stored in the refrigerator for up to 2 days. The natillas themselves need at least 2 hours of refrigeration to set, so making both components a day ahead works well for entertaining.
