Natilla with Fresh Berries

Natilla with Fresh Berries

Natilla con Moras
6 Servings
Pati Jinich
Course: Dessert
Cuisine: Mexican
Keyword: berries, canela, cinnamon, custard, natilla, pati's mexican table
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Natilla with Fresh Berries recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca" 


  • 1 liter milk
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 1 12-ounce can evaporated milk
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Ground ceylon cinnamon or canela, optional for garnish
  • Berries of your choice, for garnish

To Prepare

  • In a large saucepan, combine the milk and vanilla. Place over medium heat and bring to a simmer.
  • Meanwhile, in a large bowl, beat the egg yolks with a whisk until thickened and the color has turned from bright yellow to pale yellow. Incorporate the evaporated milk, sugar and cornstarch, whisk until cornstarch has dissolved and the mixture is smooth and combined.
  • After about 15 minutes, the milk will begin to form a thin film on top (called nata) and start to come to a simmer. Remove from the heat at this point.
  • To temper the egg yolk mixture, constantly whisk the egg mixture while adding the hot milk into the bowl one ladle full at a time. Then return it all into the saucepan and set over medium heat. Continue to cook for about 10 to 12 minutes, stirring constantly with a spatula or whisk and making sure mixture doesn’t stick to sides or bottom of the pot, until it has thickened to the consistency of a very thin pudding.
  • Remove from the heat. Ladle into ramekins and sprinkle cinnamon on top. You can serve it at room temperature or let cool, cover with plastic wrap, place in the refrigerator and serve chilled. Garnish with fresh berries.

31 comments on “Natilla with Fresh Berries

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  1. Hola pati
    Que te puedo decir me encanta tu show xq a pesar de mexicana hay muchas comidas que no las conocía hasta que empecé a mirar tu show otra cosa que me encanta es cuando visitas esos lugares que pues a veces no los puedes financiar pero lo disfruto mucho gracias y saludos a YUYU

    1. Muchas gracias Reina, me encanta saber que disfrutas el Show! La nueva temporada, que filmamos en el bello estado de Sinaloa, sale este proximo otono, no te la pierdas! Un abrazo.

  2. I made this yesterday in hopes of having for Cinco de Mayo dinner tonight. It tasted fantastic but unfortunately it did not set up – is there any way to save it by recooking?

    1. Sorry to hear this Amy, the thickening has to happen during cooking, you have to do it until it has the consistency of a thin pudding; it is not supposed to set to the consistency of jello or flan.

  3. Hi Pati! My kids and I love Your shows ! Especially the recipes, I am hoping to make this Natilla this weekend!

      1. Hi patti you are so gorgeous and I love the recipes especially the natilla. I so want to come to Mexico the food you cook is so fresh and colorful and such lovely recipes. Your sons are adorable. We love you I live in Sydney Australia

  4. Hi Pati,
    I love your show…. I am making this natilla cups tomorrow. They look delicious and it brings a lots a good memories from my childhood.

  5. Hi Pati…I just viewes your show on Create WFSU Tv and that meal u shared with ur son had my mouth (new to me ) im gonna prepare for my three girls . And that meat sub with that avocado mix with roasted veggies. ..looked Yummiest! 😋 ..U got hooked gonna set timer to watch ur show regular to learn more.THANKS Pati❗
    Meshalle in the 850.

  6. Hi pati! I just started watching your show. I love it. I have your program recorded so i don’t miss you.

  7. I made them according to the recipe. I had a beautiful pudding like consistency half way thru the cooking process, however I continued to simmer for about 10 minutes. At the end of the 10 minutes the smooth consistency changed in to cheesy one.
    Was it supposed to happen or was it overcooked?

    1. ​Yes, that sounds like it was cooked either a bit too long, at too high heat or you should have whisked more frequently… ​