Best 4 Cuban Natilla Special Rich Vanilla Pudding Recipes
In the realm of delectable desserts, Cuban Natilla stands tall as a captivating culinary treasure. This exceptionally creamy and luscious pudding boasts a time-honored legacy in Cuban cuisine, tantalizing taste buds with its rich vanilla flavor and velvety smooth texture. Typically served chilled, Natilla offers a symphony of flavors that dance on the palate, making it an irresistible treat for any occasion.
This article presents a curated collection of Cuban Natilla recipes, each adding a unique twist to this classic dessert. From the traditional recipe that stays true to its Cuban roots to innovative variations that incorporate modern culinary techniques, this compilation caters to every palate and skill level.
Dive into the authentic Cuban Natilla experience with our first recipe, which captures the essence of this timeless dessert. With just a handful of easily accessible ingredients, you can recreate the magic of Natilla in your own kitchen.
For those seeking a touch of elegance, our second recipe elevates Natilla to new heights with the addition of caramelized sugar. This simple yet effective technique transforms the pudding into a visually stunning masterpiece, perfect for impressing guests at your next dinner party.
In our third recipe, we introduce a delightful twist on the classic Natilla by incorporating the vibrant flavors of coconut and pineapple. This tropical rendition adds a burst of sunshine to your dessert repertoire, transporting your taste buds to the sun-kissed shores of Cuba.
Finally, our fourth recipe caters to the health-conscious, offering a guilt-free version of Natilla that sacrifices none of its delectable taste. By using low-fat milk and natural sweeteners, this recipe delivers a healthier alternative without compromising on flavor.
NATILLA CUBANA RECIPE
Natillas is a traditional, creamy Spanish custard that is usually flavored with vanilla and cinnamon. It can be enjoyed as a dessert on its own, or served with fresh fruit or cookies. In this recipe, we'll show you how to make Cuban natilla using simple ingredients that you probably already have in your kitchen. So gather your supplies and let's get cooking!.
Provided by Joyce Zahariadis
Time 4h20m
Number Of Ingredients 9
Steps:
- Mix the cornstarch with the water and set aside.
- In a small saucepan over medium heat mix the milk with the cinnamon stick and orange zest. Bring to a simmer and cook for 8 minutes.
- Remove from heat.
- In a separate bowl beat the eggs with the sugar until light.
- Add the heavy cream and continue mixing until airy. Add the cornstarch slurry.
- Slowly pour the hot milk over the egg mixture, stirring constantly.
- Return the Natilla to the saucepan and to the heat and cook for around 10 minutes or until thickened.
- Pour into shot glasses and refrigerate for 4 hours before serving.
Nutrition Facts : Calories 242 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 115 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)
Provided by Daisann Mclane
Categories dessert
Time 30m
Yield Four 1/2-cup servings
Number Of Ingredients 9
Steps:
- 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.
- In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
- 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 1/2-cup dessert ramekins and chill.
- Serve sprinkled with ground cinnamon.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 28 grams
NATILLA - CUBAN CUSTARD
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!
Provided by Chef Chessie
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
RICH VANILLA PUDDING
A comforting way to enjoy vanilla's flavor. For a ladies luncheon or Mother's Day, spoon pudding into pretty teacups and serve with a dollop of whipped cream and a drizzle of dulce de leche! Slightly adapted from Jane Snow, Akron Beacon Journal.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
- Remove from heat. In a thin stream, gradually add 1 cup of hot mixture to beaten egg yolks while whisking vigorously. Scrape hot egg mixture into saucepan. Cook and stir over medium heat until thickened and smooth. Do not boil. Remove from heat and stir in butter and vanilla extract. Pour into a bowl or ramekins or teacups. Cover surface directly with plastic wrap, and chill in the refrigerator for about 2 hours.
- Serve topped with whipped cream and dulce de leche, as desired.
- NOTE: If using a vanilla bean in place of the extract, just add the split and scraped bean in step 1 when you add the half-and-half. Be sure to remove the bean pod before step 2.
Tips:
- Use whole milk and heavy cream for a richer flavor.
- Scrape the vanilla bean seeds for a more intense vanilla flavor.
- Cook the natilla over medium heat, stirring constantly, to prevent it from curdling.
- Let the natilla cool completely before refrigerating it.
- Serve the natilla chilled, topped with whipped cream or grated cinnamon.
Conclusion:
Cuban natilla is a delicious and easy-to-make dessert that is perfect for any occasion. It is a creamy, rich, and flavorful pudding that is sure to please everyone. Whether you are serving it as a dessert or a snack, Cuban natilla is sure to be a hit.
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