Copas de Natillas y Bizcocho (Spanish Custard and Sponge Cups)
Soft sponge under lemon and cinnamon scented custard, topped with crushed biscuit, as made in Spanish homes.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min plus chilling
- LevelEasy
- Costabout £1.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge and egg custard first (see the base recipes). Pour the custard into a pan with the cinnamon stick and lemon zest. Warm it gently for 10 minutes, without boiling, to flavour it.
10 min - 2
Take out the cinnamon and zest, then leave the custard to cool for 15 minutes.
15 min - 3
Cut the sponge into cubes and divide between four glasses or small bowls. Sprinkle with the sherry, or with a little milk if you prefer.
- 4
Spoon the cooled custard over the sponge.
- 5
Chill for at least 2 hours. Top with the crushed biscuits and a dusting of ground cinnamon just before serving.
120 min
Tips
- Warm the custard gently. Boiling makes it separate.
- Natillas are usually served with a single Maria biscuit pushed into the top. Use any plain biscuit if you can not find them.
- Leave out the sherry for a version for children.
Storing and freezing
Keeps covered in the fridge for up to 2 days. Add the biscuit just before serving so it stays crisp.
Questions
What are natillas?
Natillas are a Spanish custard dessert made from milk, egg yolks and sugar, flavoured with cinnamon and lemon. They are served cold in small pots.
Can I use ordinary biscuits?
Yes. Digestive or rich tea biscuits work in place of the Maria biscuits. Crush them just before serving.
Can I make them the day before?
Yes. Build the cups up to 24 hours ahead, keep them covered in the fridge and add the biscuit topping at the last minute.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.