Espresso Coffee Natillas




  1. In a blender or food processor add the tortas and blend until you get a fine crumb. Line the bottom of 4 terracotta bowls, pressing the crumbs down with your hands or the back of a spoon. Put the bowls in the fridge to set for about 30 min.
  2. Heat the milk with the cinnamon, vanilla and lemon rind for 10 minutes over medium-low heat. Do not let it boil.
  3. Meanwhile, beat the egg yolks with the sugar until creamy. Then add the cornflour. Continue beating until you have a smooth consistency.
  4. Remove the cinnamon, vanilla and lemon rind from the milk. Gradually add the egg yolk mixture to the milk and then add your espresso coffee. Beat with a whisk over a low heat until the mixture thickens, about 20 minutes.
  5. Pour the natillas into the 4 terracota bowls and leave in the fridge for a couple of hours. Serve with a biscuit on top. Enjoy!
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