NATILLA - CUBAN CUSTARD

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Natilla - Cuban Custard image

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

4 1/4 cups milk
8 egg yolks
1 1/2 cups sugar
1 cinnamon stick
4 teaspoons cornstarch
1 piece lemon zest
1/4 cup water
1/4 teaspoon salt
1 teaspoon vanilla

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.

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