How to Make Natilla with Abuelita’s Recipe

Feb 15, 2018

Natillas are one of those flavors I treasure from my childhood. My abuelita used to make them and we enjoyed them warm or cold sprinkled with cinnamon. They are like a thick milk atole that you can serve as dessert or as an after-school snack for the little ones. This treat is full of protein: made with milk and egg yolks, it’s thickened with corn starch.  This natilla recipe has less sugar than grandma’s and it’s deliciously flavored and perfumed with the notes and aromas of lemon zest and cinnamon. I hope you like my recipe.

Enriqueta Lemoine – SAVOIR FAIRE by enrilemoine

Preparation time: 3 min
Cook time: 15 min
Total time: 18
Servings: 6


  • 4 Cups 
    skim milk
  • 3/4 Cup 
  • egg yolks
  • 1/4 Tsp. 
  • 1/4 Cup 
    corn starch
  • cinnamon stick
  • lemon peel
  • ground cinnamon


  1. In a pot, add milk, sugar, egg yolks and corn starch.

  2. With an immersion blender, blend all the ingredients for 1-2 minutes until sugar is dissolved.

  3. Add cinnamon stick and lemon peel.

  4. Cook over medium heat, for 15 minutes, stirring constantly, until the natilla thickens.

  5. Discard both lemon peel and cinnamon stick.

  6. Pour natilla in individual glass containers and sprinkle with cinnamon.

  7. Serve warm or refrigerate for 1-2 hours and serve cold.

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