This Chocolate Natillas recipe creates a silky, rich Spanish-style chocolate custard that’s traditionally served chilled in little cups or ramekins. It’s a dessert that feels both nostalgic and quietly sophisticated — a beautiful ending to a homey meal or a festive gathering.
It’s one of Spain’s most beloved home-style desserts — often made by grandmothers and served after Sunday lunch. If you love simple, comforting puddings, you might also enjoy our Chocolate Tapioca Pudding, another cozy favorite with a rich cocoa flavor and a satisfying, creamy texture.
With a deep cocoa flavor and creamy texture, natillas are perfect for anyone who loves simple, comforting puddings with a sophisticated finish. And if you’re looking for a baked dessert to pair alongside, our Classic Brownies offer another chocolate lover’s dream that’s just as easy and delicious.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 25 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
- 2 cups (500ml) whole milk
- ½ cup (120ml) heavy cream
- ⅓ cup (65g) granulated sugar
- 3 large egg yolks
- 1 tablespoon (8g) cornstarch
- ½ teaspoon (2.5ml) vanilla extract
- 4 oz (115g) dark chocolate (60–70% cocoa), chopped
- A pinch of salt
Instructions
- In a medium saucepan, heat the milk and cream over medium heat until just simmering.
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
- Slowly pour the hot milk mixture into the yolks while whisking continuously to temper the eggs.
- Return the entire mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly (about 3–5 minutes).
- Remove from heat and stir in the chopped chocolate and vanilla extract until smooth.
- Pour into ramekins or serving glasses. Let cool slightly, then cover and refrigerate for at least 2 hours before serving.
Notes
- Use high-quality chocolate for a richer flavor.
- Don’t boil the custard — gentle thickening ensures a smooth texture.
- For extra shine, strain the custard through a fine sieve before pouring into cups.
Variations & Add-ons
- Infuse the milk with orange peel or cinnamon stick before mixing for added depth.
- Top with whipped cream and shaved chocolate for a more indulgent version.
- Use coconut milk instead of cream for a dairy-lighter option.
Estimated Nutrition Information (Per Serving)
- Calories: 290 kcal
- Total Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 135mg
- Sodium: 65mg
- Total Carbohydrates: 29g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 6g
The Story Behind Natillas
Natillas are a staple dessert across Spain, especially in regions like Castile and Andalusia.
Traditionally made with milk, sugar, eggs, and sometimes flavored with cinnamon or lemon peel, this chocolate variation is a modern favorite.
It’s commonly served in family homes and small cafés, often topped with a biscuit or dusted with cinnamon.
Serving Suggestions
Serve chilled in ceramic cups or glass jars.
Add a dollop of whipped cream, sprinkle with cocoa powder, or top with crushed Maria biscuits for tradition.
Pairs wonderfully with coffee or an after-dinner digestif.
FAQs
Can I make natillas ahead of time?
Yes — they keep well in the fridge for 2–3 days.
Can I freeze chocolate natillas?
Freezing is not recommended — the texture will break.
Can I make this without cornstarch?
You can substitute with flour, but the result may be slightly heavier.
Final Thoughts
Chocolate Natillas are the perfect blend of tradition and indulgence — simple, rich, and satisfying.
They’re an easy go-to for dinner parties or weeknight desserts when you want something creamy and elegant.
Sandra Bizzolo blends her passion for travel, cooking, and books into every adventure. From global food tours to literary explorations, she brings a warm, personal touch to her recipes, travel stories, and cultural insights.
