Natillas De Leche

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Can be made with these products:


For the leche:

  • 1 ¼ litres  whole milk
  •  ½  lemon, peel 
  •  1  cinnamon stick 
  • 250ml  whole milk 
  • 5 tbsp  corn starch
  • egg yolks 
  • 8 tbsp  icing sugar
  •  ½ tsp  vanilla extracts 

For the garnish: 

  • 40g  dried apricots 
  • 40g  glacé cherries 
  • 30g  candied orange peel 
  • 20g  whole almonds, blanched
  •  ¼ tsp  ground cinnamon 
  • 1 ½ tbsp  brandy or rum (optional) 
  • 500ml  whipped cream (optional)

Total time: 35 minutes, plus refigeration time.


  • Remove the peel from the lemon, and then add it to a large saucepan along with the milk and the cinnamon.  
  • Place the pan over a medium high heat until steaming but do not allow to boil. Remove from the heat and set aside to infuse for 10 minutes. 
  • Add the milk and corn starch into a jug and use the metal wand to blend thoroughly. 
  • Next, fit the balloon whisk attachment and add the yolks, icing sugar and vanilla into the beaker of your Triblade System hand blender.  
  • Whisk until pale and frothy then pour the milk and corn starch mixture into the beaker and whisk again until thoroughly combined.  
  • Remove the lemon peel and cinnamon stick from the milk, then return the saucepan to the stove over a medium heat.  
  • Once the milk begins to steam, remove from the heat and add the egg yolk mixture whilst whisking at low speed. 
  • Ensure the mixture is smooth then return the pan to a medium heat, stirring continuously with a wooden spoon until the mixture thickens. 
  • Strain the custard into a jug, then pour into serving bowls. 
  • Allow to cool to room temperature on the counter, then cover with plastic wrap and refrigerate until ready to serve 
  • To make the garnish, fit the mini- chopper attachment of your hand blender, then add the apricots, cherries, candied peel, almonds, cinnamon and rum) into the chopper. 
  • Pulse the mixture until roughly chopped and set aside. 
  • To serve, remove the cling film from the serving dishes, top each one with a spoonful of the chopped fruit and nut mixture. 
  • Alternatively, you can fold the chopped fruit and nut mixture through 500ml of whipped cream and serve this alongside the natillas.

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