Natilla Cubana is a delicious and comforting cuban style pudding dessert. A rich custard infused with cinnamon, lime and vanilla flavor making it like a cozy hug from abuela.
Natilla Cubana is a delicious cuban custard that I grew up enjoying as a part of my culture. My dad was a Cuban chef and this family recipe was passed down to me by him. This traditional custard recipe always reminds me of my childhood and it’s a recipe I’ve enjoyed for almost 40 years.
Why you’ll love this Natillas Recipe
- This delicious creamy Spanish custard can be made ahead of time
- This cuban-style natilla custard is gluten free.
- Kid friendly dessert
- Perfect treat for Christmas season
Natillas Recipe ingredients
- Cinnamon Stick
- Whole Milk
- Corn starch
- Egg yolks
- Lime peel
- White Sugar
- Vanilla Extract
- Salt
- Ground Cinnamon
How to make Cuban Natilla
- Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a simmer. Do not allow to boil and stir regularly. After 5 minutes of simmering, remove from the heat and allow to cool, letting the spice and lime steep in the milk.
2. Place the cornstarch in a small bowl or cup and add to it 2 tablespoons of the warm milk mixture. Stir well until there are no cornstarch lumps left.
3. In a large mixing bowl, beat the egg yolks with the sugar until blended well. Slowly temper the warm milk into the egg mixture one ½ cup at a time, mixing constantly. Once you've added about half the milk, discard the cinnamon stick and lime peel Then, transfer the egg custard back into the heavy saucepan with the remaining milk at medium-low heat.
4. Add the cornstarch mixture to the saucepan and stir constantly with a wooden spoon. The custard will begin to thicken after 8-10 minutes of mixing. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla extract.
5. Pour into individual serving bowls or individual ramekins. Place plastic wrap over the top of the custard to ensure a thick skin doesn't form and then place in the refrigerator to chill.
6. Before serving add a sprinkling of cinnamon to the top of the natilla.
Natilla Recipe variations
Don't have limes? You can use a lemon peel or lemon rind instead.
Want a dairy free natilla? Opt instead for coconut milk
How to Serve Natilla Cubana
Natilla Cubana is a versatile dessert that can be enjoyed in various ways. Here are some popular serving options:
Classic Serving:
- Chilled: This is the most common way to serve Natilla. Chill it thoroughly before serving.
- Garnish: Sprinkle with ground cinnamon for a classic touch.
Creative Serving Ideas:
- With Fruit: Serve Natilla with fresh berries, tropical fruits like mango or papaya, or sliced bananas.
- Caramel Drizzle: Drizzle caramel sauce over the Natilla for a sweet and decadent treat.
- Whipped Cream: Top with whipped cream for a light and airy texture.
Storing Natilla Cubana
Place any left over cuban natilla in an airtight container and store in the refrigerator for upto 3 days. Be sure to place plastic wrap directly on the top of the custard to avoid a thick, hard skin forming on the custard.
Natillas Recipe FAQs
While both flan and Cuban natilla are custard-based desserts, there are distinct differences between the two:
- Texture: Flan typically has a firmer, more custard-like texture due to the use of eggs. Natilla, on the other hand, is generally smoother and lighter, often with a pudding-like consistency.
- Ingredients: Flan often includes a layer of caramel on top, while natilla typically does not. Additionally, natilla may use cornstarch as a thickening agent, while flan relies primarily on eggs for its texture.
- Sweetness: Flan tends to be sweeter due to the caramelized sugar layer, while natilla has a more subtle sweetness.
In essence, flan is a richer, denser custard with a caramelized top, while natilla is a lighter, creamier dessert with a simpler flavor profile.
Natilla in English translates to custard.
It's a creamy dessert made with milk, sugar, and often cornstarch or eggs. The exact recipe can vary slightly depending on the region.
Natilla Cubana has a smooth, creamy texture, similar to custard or pudding. It's slightly thicker than liquid but not as firm as a gelatin dessert.
While traditional Natilla recipes include eggs, it's possible to make a vegan version using plant-based milk, cornstarch, and a vegan sweetener. However, the texture might differ slightly.
While it's possible to freeze Natilla, the texture might change upon thawing. It's generally recommended to enjoy it fresh or within a few days of making it.
Check out these other Cuban desserts
Cuban Natilla
Ingredients
- 4 yolks
- 2 cups whole milk
- 1 cinnamon stick
- 1 lime peel
- ¼ teaspoon salt
- 3 teaspoons Cornstarch
- ¾ cup sugar
- ½ teaspoon vanilla extract
Instructions
- Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a simmer over medium low heat. Do not allow to boil and stir regularly. After 7-10 minutes of simmering, remove from the heat and allow to cool, letting the spice and lime steep in the milk.
- Place the cornstarch in a small bowl or cup and add to it 2 tablespoons of the warm milk mixture. Stir well until there are no cornstarch lumps left.
- In a large mixing bowl, beat the egg yolks with the sugar until blended well. Slowly temper the warm milk into the egg mixture one ½ cup at a time, mixing constantly. Once you've added about half the milk, discard the cinnamon stick and lime peel Then, transfer the egg custard back into the heavy saucepan with the remaining milk at medium-low heat.
- Add the cornstarch mixture to the saucepan and stir constantly with a wooden spoon. The custard will begin to thicken after 10 minutes of mixing. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla extract. Pour into individual serving bowls or individual ramekins. Place plastic wrap over the top of the custard to ensure a thick skin doesn't form and then place in the refrigerator to chill for 2 hours.
- Before serving add a sprinkling of cinnamon to the top of the natilla.
Juliana says
I just moved from Hialeah to London and have been craving this so badly. Thank you so much for sharing!