Do you know what these Chocolate Custard dessert are called? This is a chocolate version of the classic Spanish Custard dessert, called Natillas. This is a very popular dessert throughout Spain. It is a very simple recipe made with just a few affordable ingredients. Although the exact origins of Natillas are unknown it is thought they were created by nuns in convents. Regardless of their origins this simple dessert conjures up many happy childhood memories for Spaniards and I am delighted to share this delicious recipe with you. Natillas has nearly the exact same ingredients as crème brûlée. The only difference is crème brûlée has a caramelised sugar topping while Natillas are creamy and rich. You can make them with any milk of your choice (plant based or dairy). The texture of these chocolate custard cups is also lighter because the recipe has less corn flour. These are the main differences between Natillas and crème brûlée. Now are you ready to try this delicious Spanish recipe?!
These custard cups or natillas as Spaniards call them are part of my childhood memories. My mum still makes the original version of Natillas (without chocolate) quite often at home and I was really missing them lately so I decide to add a twist to her classic recipe. I added chocolate and orange zest…The result was a delicious, silky smooth, creamy custard with a deep chocolate flavour. I hope she likes them!
The recipe calls for 5 ingredients: eggs, milk of your choice, sugar or honey, chocolate and orange zest. Go for your favourite dark chocolate and you will enjoy every spoon. It is a very affordable dessert, easily made and totally foolproof!
These is an easy, light dessert that can also be prepared ahead. The icing on the cake will be an orange meringue, this is the tricky part of the recipe but is optional.
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This is a chocolate version of the classic Spanish Custard dessert, also called Natillas, made with eggs, milk of your choice, sugar or honey and chocolate.
- 2 cups (500ml) milk of your choice, I used hazelnut or almond milk
- 2 organic eggs
- 1/3 cup of brown sugar (can be substituted for ¼ cup of honey instead)
- 2 tsp of (15g) corn flour
- 100 g of dark chocolate at least 70% cacao (or 3 Tbsp of cocoa powder)
- peel and zest of an orange
Pour 1 1/2 cups of milk into a large saucepan. Add a piece of orange peel (remove the white part) and the sugar. Heat on a medium high until hot, but do not boil.
Meanwhile in a bowl beat the eggs with ½ cup of milk and corn flour until well dissolved.
Remove the milk from the heat, and slowly add to the beaten eggs while whisking vigorously.
Add the mixture back to the saucepan (use a strainer if any lumps have formed) Place back over a medium heat and then add the chopped chocolate. Continue whisking and allow to thicken over a medium-low heat for about 4 minutes, or until it starts to bubble. If there are any lumps in the natillas, use a sieve to get rid of them.
Divide the mixture among 4 ceramic bowls. Allow to cool to room temperature on the counter, then cover with plastic wrap and refrigerate until chilled; this will take at least 2 hours.
Top with meringue, whipped cream or simply sprinkle icing sugar on top before serving.