Dessert: Mexico – Bajio Mexico — Queretaro – Natillas Queretanas (Queretaro-style Custard)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 hrs

Total 5 hrs 35 min

Ingredients

- 4 cups (960 ml) whole milk
- 1 cup (240 ml) crema fresca (Mexican table cream) or heavy cream
- 4 large egg yolks, approx. 72 g
- 1 large whole egg, approx. 50 g
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (25 g) piloncillo (unrefined cane sugar), grated — optional but traditional
- 3 tbsp (24 g) cornstarch (Maizena)
- 1 (2-inch / 5 cm) cinnamon stick (canela en rama)
- 1 tsp (5 ml) pure vanilla extract (preferably Mexican vanilla)
- 1 tbsp (15 g) unsalted butter (mantequilla sin sal)
- Pinch of fine salt
- Ground cinnamon, for dusting (about 1/2 tsp / 1 g)

Instructions

Short Description:
Creamy, lightly spiced custards made with rich local dairy, egg, and a touch of cornstarch for a smooth, velvety texture; finished with vanilla and cinnamon. Served chilled and traditionally dusted with ground cinnamon.

Regional Notes:
The Queretaro version emphasizes local dairy — a mix of whole milk and crema fresca (Mexican table cream) — resulting in a particularly rich, creamy mouthfeel. A cinnamon stick and pure vanilla (often Mexican vanilla) add the characteristic warm aroma preferred in the Bajio region.

1. In a small bowl whisk the cornstarch with 1/2 cup (120 ml) of the whole milk until smooth to make a slurry; set aside.
2. In a medium saucepan combine the remaining milk (3 1/2 cups / 840 ml), crema fresca (240 ml), grated piloncillo, and the cinnamon stick. Warm over medium heat, stirring occasionally, until it just reaches a gentle simmer and the piloncillo is dissolved. Remove from heat and let the cinnamon stick infuse for 5 minutes, then remove and discard the stick.
3. In a separate bowl whisk together the egg yolks, whole egg, and granulated sugar until the mixture is pale and slightly thickened (about 1–2 minutes).
4. Temper the eggs: slowly whisk 1/2 cup (120 ml) of the hot milk mixture into the egg-sugar mixture to raise its temperature, then whisk the cornstarch slurry into the tempered eggs until fully combined.
5. Return the tempered egg mixture to the saucepan with the remaining milk. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens and coats the back of the spoon (about 6–8 minutes). Do not let it boil to avoid curdling.
6. When thickened, remove from heat and stir in the butter, vanilla extract, and a pinch of salt until smooth. For an extra-silk finish, pass the custard through a fine-mesh sieve into a clean bowl.
7. Divide the natillas into 6 small ramekins or a shallow serving dish. Press a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Cool to room temperature, then refrigerate at least 4 hours, preferably overnight, until fully set and chilled.
8. To serve, remove the plastic wrap, dust each portion lightly with ground cinnamon, and optionally add a small spoonful of crema fresca on top. Serve chilled.