Natilla - Cuban Custard
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 1⁄4 cups milk
- 8 egg yolks
- 1 1⁄2 cups sugar
- 1 cinnamon stick
- 4 teaspoons cornstarch
- 1 piece lemon zest
- 1⁄4 cup water
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
directions
- Bring milk, cinnamon, zest & salt to a boil.
- Set aside to cool.
- Dissolve cornstarch in the water.
- Beat together diluted cornstarch, yolks & sugar.
- Add in the milk mixture.
- Strain.
- Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
- Stir in vanilla & transfer to serving dish.
- Powder with cinnamon.
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RECIPE SUBMITTED BY
My favorite cookbook is the one from the 1940's that belonged to my Cuban great-aunt. The best recepies are the ones she had written in the margins & on the covers.
My favorite childhood memory is sucking on a cinnamon stick I pulled out of hot rice pudding on a rain afternoon.