Chilean Natilla is a traditional dessert that is creamy and rich, perfect for those with a sweet tooth. It's a comforting dish typically served as a sweet treat during gatherings or after meals.
Ingredients
whole milk1L- Strips of lemon peel
cinnamon sticks2
eggs4
refined sugar1/2cup
pisco1/2cup
Nutrition (per serving)
Calories
124.8kcal (6.24%)
Protein
5.5g (11.1%)
Carbs
12.8g (4.64%)
Sugars
12.8g (25.5%)
Healthy Fat
2.1g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
How to make Chilean Custard
- Step 1
In a saucepan, combine the milk, lemon peel strips, and cinnamon sticks.
- Step 2
Bring to medium heat and let the milk boil gently, reducing slightly for about 10 minutes.
- Step 3
Remove from heat and let the milk steep for 15 minutes.
- Step 4
In a separate bowl, beat the eggs and sugar until well combined.
- Step 5
Add 1 cup of the hot milk gradually into the egg mixture, whisking constantly to temper the eggs.
- Step 6
Pour the egg mixture into the remaining milk, stir well, and add the pisco. Mix until fully incorporated.
- Step 7
Remove the lemon peel and cinnamon sticks.
- Step 8
Pour the mixture into a glass baking dish suitable for the oven.
- Step 9
Bake in a preheated oven at 175°C (347°F) for about 30 minutes, or until the custard is set and golden on top.
- Step 10
Serve warm or chilled, garnished with a sprinkle of ground cinnamon.
Nutrition (per serving)
Nutrition (per serving)
Calories
124.8kcal (6.24%)
Protein
5.5g (11.1%)
Carbs
12.8g (4.64%)
Sugars
12.8g (25.5%)
Healthy Fat
2.1g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Temper the eggs carefully to avoid curdling. Whisk continuously when adding hot milk.
Strain the mixture before pouring into the baking dish for an extra smooth texture.
Cool completely before refrigerating if you plan to serve it chilled.
FAQS
How should I store leftover natilla?
Store in an airtight container in the refrigerator for up to 3 days.
What is the best way to serve natilla?
Natilla is ideal for serving after dinner or as a sweet snack during the day.
Can I use a different type of milk?
Whole milk is recommended for a rich texture, but you can experiment with other types of milk if desired.
Can I make this recipe without pisco?
Yes, you can omit the pisco if you prefer a non-alcoholic version. The flavor will still be rich and creamy.
How do I know when the custard is done baking?
It should be set in the center and golden on top. Insert a knife—if it comes out clean, it’s done.
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