The Spanish custard dessert made with milk, sugar, and egg yolks and flavored with vanilla is called natillas.
Spanish natillas is a smooth, pourable custard traditionally prepared by gently heating milk with sugar and vanilla, then slowly incorporating eggs, often primarily the yolks. The mixture must be stirred carefully so the eggs thicken the custard without curdling. Cinnamon is also a frequent flavoring, even when vanilla is the main note.
The word natillas is a diminutive of nata, the Spanish word for cream, reflecting the dessert’s creamy consistency. In Spain, natillas is usually softer than a baked flan: it is served as a spoonable or pourable custard and does not have flan’s caramel topping.
A María biscuit is often placed on top before serving, sometimes with a dusting of cinnamon. The name can cause confusion because related desserts called natilla exist throughout Latin America, where recipes may use cornstarch, panela, coconut, or no eggs at all. This quiz refers specifically to the Spanish version.