Chocolate nustard

Natillas de chocolate

Chocolate desserts are a hit wherever you put them, so get ready for a classic. Surely your mothers or grandmothers prepared this dessert for you, they transport us to our childhood so we encourage you with this recipe and you will thank us very much.

Difficulty: Low

Servings: 4 people

Time: 5 hours


180g dark chocolate

3 egg yolks

550ml milk

100g sugar

1 vanilla pod

1 tablespoon cornstarch

1 cinnamon stick


  1. We open the vanilla pod with a tip, remove the seeds, and set aside.
  2. We place our tall Diamond saucepan on the heat with the milk, cornstarch, cinnamon, chocolate, and vanilla and heat it over low heat. We stir to dilute the cornstarch.
  3. In a bowl we vigorously beat the egg yolks and sugar.
  4. Once the chocolate has melted, without boiling, we add the yolk mixture.
  5. We stir without stopping, to integrate all the ingredients well, this process will take a few minutes. We keep the heat low to medium.
  6. Once it begins to thicken, remove it from the heat, remove the cinnamon stick and pour it into our glasses or bowls.
  7. We let it cool and put it in the refrigerator.
  8. We leave them between 3-5 hours minimum.
  9. We decorate with chopped nuts, cookies, whipped cream or almonds and serve.


  • The longer they are on the heat, the thicker they will be, keep in mind that once they cool they will thicken more.
  • You can omit the cinnamon, but it leaves a great flavor. You can vary and use the peel of a lemon.
  • To decorate, use whatever you like the most, the crunchy touch of the nuts gives it an incredible crunch point.

Photographs and recipe by Raquel .

Reading next

Galletas de café y chocolate
Solomillo de cerdo en salsa de frutos rojos

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.