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"Natillas" (Spanish Custard)

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

The exact origins of this dessert are unknown, but it is generally associated with European convents in the Middle Ages or French desserts of the Renaissance. However, it is undoubtedly one of Spain's most traditional desserts and one that people often make at home, using recipes passed down from generation to generation. It is a cream made from milk, egg yolk, and sugar, and flavored with vanilla.

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