Creamy Maizena for Breakfast
This creamy breakfast natilla (Maizena) recipe is a blast from the past. Smooth, silky, sweet, creamy, warm, and with a hint of cinnamon dusted on top -this is the breakfast abuelas and tias make all over the world.
- 2 cups milk
- 1/4 cup cornstarch
- 1 egg yolk
- 1 tsp butter
- 2 tsp vanilla extract
- 2 tbs sugar (or as desired)
- 1/2 tsp salt
- 1 cinnamon stick (optional)
- 1 inch lime peel (optional)
- ground cinnamon (garnish)
- In a large bowl, whisk together all of the ingredients except the ground cinnamon, cinnamon stick, and lime peel. Whisk until the mixture is completely smooth and lump-free.
- Pour the whisked milk mixture into a medium-sized pot. Add the cinnamon stick and lime peel.
- Turn the heat to medium-low and cook for about 8–10 minutes, stirring constantly—you can switch from a whisk to a wooden spoon once the mixture is smooth and warming. Keep stirring to prevent any cornstarch from clumping or sticking to the bottom.
- Continue cooking until the natilla thickens into a smooth, pudding-like consistency.
- Remove from heat. Keep in mind it will thicken a bit more as it cools.
- Serve warm or chilled, sprinkled with ground cinnamon.
Made with simple ingredients like milk, egg yolks, cornstarch (Maizena), and a hint of vanilla, it's the kind of recipe that's easy to whip up yet so rich and comforting, you'll find yourself making it again and again.
This custard is perfect for snow days, lazy weekend mornings, or cool evenings when you're craving something sweet, warm, and creamy. Growing up, my Tía Carmen always made hers rich with egg yolks, and later, my abuela introduced me to her chocolate version of natilla -a twist I still make when I want something extra indulgent.
Learn Spanish: Natilla & Kitchen Words
Here are some Spanish words and phrases you can learn while cooking this recipe:
Maizena - Cornstarch (brand name but often used for the ingredient)
Yemas de huevo - Egg yolks.
Calentar a fuego lento - Heat on low.
