Natilla (Cuban Cinnamon And Vanilla Custard)

5.0(45)

by Daisann McLane·published 1991-05-26

CaribbeanDessert

Servings

Four 1/2-cup servings

Total time

30 min

Calories / serving

234 kcal

Ingredients (9)

serves

Instructions (4 steps)

01Place 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.
02In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
03Discard 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 1/2-cup dessert ramekins and chill.
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Rich recipe — supports nutrition-aware planning.