Best 3 Natilla Cuban Cinnamon And Vanilla Custard Recipes
Indulge in the delectable flavors of Cuban cuisine with the traditional Natilla, a silky smooth and creamy custard infused with the warmth of cinnamon and the alluring aroma of vanilla. This quintessential Cuban dessert holds a special place in the hearts of many, often gracing family gatherings and celebrations.
Discover the art of crafting this timeless delicacy with a collection of carefully curated recipes. Dive into the secrets of preparing the classic Natilla, a harmonious blend of milk, sugar, eggs, and cornstarch, delicately seasoned with cinnamon and vanilla. Explore variations that introduce a touch of modernity while staying true to the essence of this beloved dish.
Embrace the versatility of Natilla as it transforms into a delightful filling for pastries, adding a layer of creamy sweetness to empanadas and cakes. Learn how to incorporate this versatile custard into a variety of desserts, elevating their flavor profiles with its rich and velvety texture.
Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you through the process of creating this Cuban treasure. With step-by-step instructions and helpful tips, you'll be able to recreate this cherished dessert in the comfort of your own kitchen.
So, embark on a culinary adventure and delve into the world of Natilla, where tradition and innovation blend seamlessly to create a symphony of flavors. Let your taste buds savor the magic of this Cuban classic as you explore the diverse recipes presented in this article.
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.
NATILLAS (SPANISH CUSTARD)
In Spain, this dessert is usually bought at the supermarket, but it's very easy to prepare at home. Fresh and wholesome.
Provided by Luis Luna
Categories Desserts Custards and Pudding Recipes
Time 2h30m
Yield 4
Number Of Ingredients 6
Steps:
- Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
- Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
- Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
- Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 17.8 g, Cholesterol 165.8 mg, Fat 7.3 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 55 mg, Sugar 15 g
Tips:
- Use whole milk for a richer, creamier custard.
- Make sure to whisk the egg yolks and sugar together until they are thick and pale yellow.
- Gradually whisk the hot milk into the egg mixture to prevent the eggs from curdling.
- Cook the custard over medium heat, stirring constantly, until it has thickened enough to coat the back of a spoon.
- Remove the custard from the heat and stir in the vanilla and cinnamon. Pour the custard through a fine-mesh sieve into a serving dish.
- Cover the custard with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Garnish with ground cinnamon before serving.
Conclusion:
Natilla is a delicious and versatile Cuban custard that can be enjoyed for breakfast, dessert, or as a snack. It is a great way to use up leftover bread or rolls, and it is also a popular filling for pastries. This recipe is easy to follow and can be made with ingredients that you probably already have on hand. So next time you are looking for a sweet treat, give Natilla a try!
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