Natilla Cubana is a delicious and comforting Cuban style pudding dessert.
This delicious creamy Spanish custard can be made ahead of time.
why you'll love this
– Cinnamon Stick – Whole Milk – Corn starch – Egg yolks – Lime peel
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.
Place the cornstarch in a small bowl or cup and add to it 2 tablespoons of the warm milk mixture.
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.
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.
Pour into individual serving bowls or individual ramekins. Place plastic wrap over the top of the custard.
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