Spanish Hazelnut Custard Recipe – Natillas de Avellanas
February 19th, 2009Spanish custard, called “natillas” is one of the foods that make many Spanish adults recall their childhood fondly. Our “natillas” recipe makes a smooth, rich custard, flavored with brandy and hazelnuts, which is wonderful eaten while still warm.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 3 egg yolks
- 1/2 cup (100 grams) granulated sugar
- 6.5 Tbsp (50 grams) unbleached white flour
- 1/2 tsp vanilla extract
- 2 cups (1/2 liter) milk
- 2 oz (50 grams) blanched hazelnuts
- 3-4 oz (90-120 ml) brandy
Preparation:
This “natillas” or custard recipe makes 4 servings.
Place egg yolks, sugar and flour into a small bowl and mix together using a stick blender. Set aside.
Grind the hazelnuts and set aside.
In a medium size sauce pan, heat milk slowly for about 5 minutes until it reaches a boil. Stir in vanilla extract.
Remove milk from burner and whisk in egg mixture. Continue to stir as the mixture thickens. Slowly stir in half of the brandy and the ground hazelnuts. Taste and stir rest of brandy.