Natilla Cuban Custard
Indulge in the creamy, velvety delight of Natilla Cuban Custard, a classic dessert brimming with rich flavors and nostalgic charm. This traditional Cuban treat combines luscious whole milk, sweet granulated sugar, and the bright zest of lemon to create a warm, comforting base. Infused with aromatic vanilla and a hint of cinnamon, and thickened with silky egg yolks and cornstarch, this custard achieves the perfect balance of sweet and spiced. Easy to prepare in just 30 minutes, this elegant dessert is strained to a flawless, lump-free texture before being chilled to creamy perfection. Perfect for any occasion, Natilla is best served in individual dishes with a sprinkling of cinnamon for that final touch of elegance. Perfect for lovers of Cuban recipes, homemade custards, or traditional desserts, this sweet delight is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 1 cup Granulated sugar
- 6 large Egg yolks
- 0.25 cup Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 1 strip Lemon zest
- 0.25 teaspoon Salt
- optional Ground cinnamon (for garnishing)
Instructions
In a medium-sized saucepan, combine 4 cups of whole milk, 1 cup of granulated sugar, and a strip of lemon zest. Heat over medium heat, stirring occasionally, until the sugar dissolves, then reduce the heat to low. Do not let the milk come to a boil.
In a separate medium bowl, whisk together 6 large egg yolks, 0.25 cup of cornstarch, and 0.25 teaspoon of salt until smooth.
While continuously whisking, slowly add about 1 cup of the warm milk mixture into the egg yolk mixture to temper the eggs. This prevents them from curdling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking continuously to prevent lumps.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or whisk, until it thickens to a custard-like consistency (about 8–10 minutes). Do not let it boil.
Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and 0.5 teaspoon of ground cinnamon.
Strain the custard through a fine-mesh sieve into a large bowl to remove any lumps or the lemon zest.
Pour the custard into individual serving dishes or a large dessert dish. Let it cool slightly, then cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
Refrigerate for at least 2 hours or until fully chilled and set.
Before serving, sprinkle with a pinch of ground cinnamon, if desired. Enjoy!
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 248.3 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 13.5 mcg | 67% | |
| Calcium | 1393 mg | 107% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
