Ingredients for Natilla Cuban Custard
- 4 cups whole milk
- Egg Yolks
- 1 cup granulated sugar
- Cinnamon Stick
- 1/4 cup cornstarch
- Lemon Zest
- 1/2 cup cold water
- Pinch of salt
- 1 teaspoon vanilla extract
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How to Make Natilla Cuban Custard
- In a medium saucepan, combine 4 cups whole milk, 1 cinnamon stick, zest of 1 orange, and a pinch of salt. Bring to a gentle boil over medium heat.
- Remove from heat and let the milk mixture steep for 15 minutes to infuse the flavors. Remove cinnamon stick and orange zest.
- In a small bowl, whisk together 1/4 cup cornstarch and 1/2 cup cold water until smooth, creating a slurry.
- In a separate bowl, whisk together 6 large egg yolks and 1 cup granulated sugar until pale and thick.
- Gradually whisk the cornstarch slurry into the egg yolk mixture until fully combined.
- Slowly pour the warm milk mixture into the egg yolk and cornstarch mixture, whisking constantly to prevent curdling.
- Strain the custard through a fine-mesh sieve into a clean saucepan.
- Cook the custard in a double boiler or over medium-low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Pour the custard into individual serving dishes or a large bowl. Let it cool completely at room temperature before covering and refrigerating for at least 2 hours to allow it to set.
- Before serving, dust generously with ground cinnamon.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
200g
Fat
29g
Carbs
20g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Caribbean Central American Heirloom Historical Holiday Event Kid Friendly Kosher Vegetarian Cakes Puddings And Mousses Eggs Stove Top Cuban Dietary Cake Fillings And Frostings Comfort Food Taste Mood Sweet Equipment
