Natilla Cubana

Print Recipe

5 from 1 vote

delicious cuban cinnamon and vanilla pudding.

Cook Time17

Cooling time2

Course: Dessert

Cuisine: cuban

Servings:

Calories: 387kcal

Author: Cari

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.

Notes

Storage for this spanish custard recipe

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.

Variations and substitutions for this cuban custard

Don't have limes? You can use a lemon peel or lemon rind instead.

Want a dairy free natilla? Opt instead for coconut milk

Nutrition