Natilla

Of this delicious family recipe for natilla (egg custard), The Cuban Table cookbook author Ana Sofia Peláez recalls: “Armed only with our grandmother’s list of ingredients with no indication of how she put them together, for years my sister Carmen and I took turns attempting her natilla to no avail. We’d come close but fall short of the smoothly rich custard she made so effortlessly. Finally, scribbled as a side note among her niece’s papers, I found the full recipe. Contrary to what I knew about making custard, the ingredients are beaten together cold then strained and simmered. With a wooden spoon in hand, my sister followed the new directions and suddenly there it was, just as we remembered it. The next morning, I was relieved to see the natilla still in the fridge, half expecting it to have disappeared again.”

For more classic Cuban recipes, check out The Cuban Table.


Ingredients
4
cups
whole milk, room temperature
4
large egg yolks
1
cup
sugar
4
tablespoons
corn starch
1/8
teaspoon
kosher salt
1
whole cinnamon stick
1
2-inch strip of lime peel
1
teaspoon
pure vanilla extract
*
ground cinnamon
Directions
Combine milk, egg yolks, sugar, cornstarch, and salt in mixing bowl and whisk until mixture is well combined and there are no visible yolks.
Pass milk mixture through fine-mesh sieve into 3- to 4-quart saucepan.
Add cinnamon stick and lime peel and cook over medium heat, stirring constantly with wooden spoon, until mixture thickens slightly, about 15 minutes. Lower heat to medium-low, stir in vanilla, and continue to stir until it coats back of spoon, additional 5 to 7 minutes.
Remove saucepan from heat and set aside.
Pour custard into individual bowls or ramekins while still warm. Sprinkle with cinnamon to taste. Bring custard to room temperature then chill in refrigerator until set, at least 2 hours. Custard can be kept chilled in refrigerator up to 3 days.
Reprinted With Permission From The Cuban Table

The base number of servings for this recipe is 8
OK

Categories 

Family-friendly

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