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Natilla - Cuban Custard

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“Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring milk, cinnamon, zest & salt to a boil.
  2. Set aside to cool.
  3. Dissolve cornstarch in the water.
  4. Beat together diluted cornstarch, yolks & sugar.
  5. Add in the milk mixture.
  6. Strain.
  7. Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
  8. Stir in vanilla & transfer to serving dish.
  9. Powder with cinnamon.

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