Creamy Natilla Custard + Rhubarb Compote Recipe by Aran Goyoaga

Great summertime desserts should satisfy your sweet tooth + cool you down + make the most of the season’s harvest.

To finish-off her Spanish dinner party recipe series, Aran Goyoaga of Cannelle et Vanille created a rhubarb natilla custard that does all three + is simple to make at home.

Read on for Aran’s sweet + cool summertime finale!

Creamy Natilla Custard + Rhubarb Compote Recipe by Aran Goyoaga

“Natilla, or custard, is the dessert I grew up eating as a kid. It is usually served cold with a Maria cookie but in this case I dressed the natillas up with some rhubarb compote.” – Aran Goyoaga

Natillas With Rhubarb

    3 cups half and half
    ½ cup sugar
    1 vanilla bean, split lengthwise and seeds scraped
    1 cinnamon stick
    6 egg yolks
    4 teaspoons cornstarch
    1 pound rhubarb, cut into 2-inch pieces
    Juice 1 orange
    2 tablespoons honey
    2 tablespoons water

1. Combine the half and half, sugar, vanilla bean and seeds and cinnamon stick in a medium pot. Heat over medium high heat until it reaches a gentle simmer. Remove the pot from heat and let steep for 10 minutes.

2. Whisk the egg yolks and cornstarch in a large bowl. Add the half and half mixture and whisk to combine. Strain the mixture back into the pot and heat over medium high heat until you see the first bubbles boil. It is meant to be a thin custard so don’t cook it passed the first bubbles or the eggs will curdle.

3. Transfer the custard into a clean bowl and stir until completely cool. You can place the bowl over another ice bowl to speed the cooling process. Cover the custard with plastic wrap and chill completely in the refrigerator, at least 2 hours.

4. To make the rhubarb compote, combine the rhubarb, orange juice, honey and water in a medium pot and cook over medium heat until the rhubarb is soft and slightly falls apart. Transfer to a bowl and cool.

5. Serve the custard in a bowl topped with rhubarb compote. I added some dried rose petals for added flavor and color.

Spanish Dinner Party by Aran Goyoaga

Spanish Dinner Party by Aran Goyoaga

Creamy Natilla Custard + Rhubarb Compote Recipe by Aran Goyoaga

Want more? Get all 4 recipes in Aran’s Spanish dinner party, and subscribe to Front + Main!

Aran Goyoaga of Cannelle et Vanille

Aran Goyoaga is a trained-pastry-chef-turned-blogger at Cannelle et Vanille. Her well-deserved internet popularity has led to a cookbook, Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking. You can follow Aran on Twitter, Instagram, and Pinterest.

Stylist Jenn Elliott-Blake can be found at A Blog Named Scout, and you can also follow her on Twitter and Instagram.

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Bél

August 25, 2016

Are there really only 4 Teaspoons of cornstark requiered? In her book, Aran says 4 Tablespoons…

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