Natilla (Cuban Cinnamon And Vanilla Custard)
Updated Oct. 26, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups milk
- 1stick cinnamon
- Pinch salt
- 1quarter-size piece of lime peel
- 4egg yolks
- ½cup sugar
- 2tablespoons cornstarch dissolved in ⅛ cup water
- Scrapings of ¼ vanilla bean, or more to taste
- Ground cinnamon, for garnish
Nutritional analysis per serving (4 servings)
234 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 6 grams protein; 97 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
- Step 2
In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
- Step 3
Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual ½-cup dessert ramekins and chill.
- Step 4
Serve sprinkled with ground cinnamon.
Private Notes
Comments
I made this last night with what I had in my pantry and thus substituted coconut milk for cow's milk and vanilla extract for vanilla bean. It was soothing, delicious dessert I would make again. I liked the addition of the coconut flavor but next time I might splurge and try it with a vanilla bean.
I made this on Mother’s Day. I substituted lemon peel for lime and vanilla extract instead of bean. It was so easy, creamy and delicious. The ingredients didn’t render any more than 3 small cups though. I would like to double the ingredients to get more servings next time.
The recipe doesn't mention it, but usually this is placed in the refrigerator to chill and set (like any pudding). It can also be eaten warm. My mother was born in Spain (but lived in pre-Castro Cuba for a few years), used to make it (though she preferred using lemon peel). The best part was her giving me the cooled saucepan where she had cooked it so I could scrape up the small amount of natilla left over from the sides of the pot with a spoon. I would scrape up every bit of it with pleasure.
I made this last night with what I had in my pantry and thus substituted coconut milk for cow's milk and vanilla extract for vanilla bean. It was soothing, delicious dessert I would make again. I liked the addition of the coconut flavor but next time I might splurge and try it with a vanilla bean.
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