Mexican · Dessert

Baked Egg Custard (Natillas)

Name: Baked Egg Custard (Natillas)
Total time: 1 h 50 min
Yield: Makes five 240 ml (8 oz) custard cups
Cuisine: Mexican
Ingredients: 1 tbsp unsalted butter, for greasing the cups; 950 ml whole milk, 1 quart; raw milk if you can find it; ¾ cup sugar; 1 pinch sea salt; 1 pinch baking soda; 2 whole eggs; 3 egg yolks

A homely baked custard from a small restaurant in Tequila, Jalisco: sweetened milk with whole eggs and yolks, set slowly in a water bath until deeply browned on top. Serve lukewarm or at room temperature.

YieldMakes five 240 ml (8 oz) custard cups
Hands-on30 min
Total1 h 50 min
Difficulty

Ingredients

1 tbspunsalted butter, for greasing the cups
950 mlwhole milk, 1 quart; raw milk if you can find it
¾ cupsugar
1 pinchsea salt
1 pinchbaking soda
2whole eggs
3egg yolks

Diet

Vegetarian (lacto-ovo)

Contains

Dairy
Egg
Birds' eggs (any)
Lactose
FODMAPs (any)

Taste

Sweet
Salty
Richness / fat

Texture

Creamy

Equipment

Oven

Season

Any season

Occasion

Entertaining

Effort

20–45 min active
1–3 hours total
Difficulty 2
Make-ahead friendly
Leftovers-friendly

Nutrition

Calories: low
Protein: low
Carbs: moderate
Fat: moderate
Fiber: low
Sodium: low

Budget

Budget: low

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Method

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Ingredients

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