SERVES 4
Whereas Spanish egg flans (see page 278) should be firmish and jiggly, natillas are creamy. After all, the name is a diminutive of nata (cream). This velvety dessert has a lush texture and hints of vanilla. (Or cinnamon. Substitute a small cinnamon stick for the vanilla here if desired.) Often a Galleta María cookie—a thin, round, tea biscuit sold in most Latino grocery stores as “Marie Biscuits”—is set on top while the custard is still warm. This tends to make them soggy, so I prefer to place the biscuit on top just before serving. The classic serving dish to pour the custard into to set is a cazuelita, a small terra-cotta casserole.
1. Slice the vanilla bean open and scrape out the seeds with the tip of a knife into a heavy saucepan; drop in the pod. Add 3½> cups/830 ml of the milk to the pan and bring to a simmer over medium heat; do not let it reach a boil. Remove from the heat and let infuse for 10 minutes.
2. In a bowl, whisk the egg yolks and sugar until spongy. Dissolve the cornstarch in the remaining ½> cup/120 ml milk and stir into the eggs. Slowly pour into the saucepan of milk while whisking continually.
3. Over low heat, stirring continually and not letting it reach a boil, cook the custard until it thickens; stirs with a heavier, silken creaminess; and can coat the back of the spoon, about 8 minutes.
4. Pour the custard through a conical strainer or chinois into a clean pitcher and discard the solids. Divide the custard among cazuelitas or parfait or dessert glasses. Let cool to room temperature. Cover the surface with plastic wrap and refrigerate until chilled. Serve chilled with a biscuit on top of each custard.