Natillas is a rich Spanish custard with vanilla and cinnamon. Delicious on its own, or with a sprinkle of cinnamon on top, it also makes a flavorful filling for almond flavored tart pastry. Top it with thin and crispy coconut lace cookies, and you have a combination of favorite dessert textures and flavors in one. Unlike crema catalana or crème brûlée, natillas does not include the thin layer of caramelized sugar that breaks into shards when tapped with the spoon. Arguably the golden layer is the best part of these European desserts. Instead of torched sugar, I top my natillas tart with cookie crisps that have a similar color and…