• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 8
    OK

    Gloria Estefan’s Natilla

    Superstar Gloria Estefan shares her recipe for natilla, a traditional Spanish custard served at the holidays.


    Ingredients
    8
    egg yolks
    1
    cup
    granulated sugar
    1/4
    cup
    cornstarch
    3
    cups
    whole milk
    1
    cup
    evaporated milk
    1
    strip
    lemon zest
    1
    stick
    cinnamon
    1/4
    teaspoon
    salt
    1 1/2
    teaspoons
    vanilla extract
    cinnamon
    Directions
    In a large bowl, combine egg yolks, sugar, and cornstarch and mix until completely smooth. Set aside.
    In a medium saucepan, combine milks, lemon zest, cinnamon stick, and salt and bring to a boil over medium-low heat, watching closely and stirring occasionally to avoid scorching milk. As soon as milk boils, remove from heat and let cool about 5 minutes. Remove lemon zest and cinnamon stick.
    Gradually pour heated milk into egg mixture, stirring constantly with wooden spoon (or using paddle attachment of stand mixer set on low). Return custard mix to same saucepan used to heat milk, set over medium heat, and bring to a boil, stirring constantly. Reduce heat to low, then cook 2 to 3 minutes, or until pudding thickens to desired consistency. Add vanilla, stir and remove from heat.
    Using ladle, fill 8 custard cups. Let natilla cool at room temperature, about 45 minutes. Refrigerate until completely chilled, at least 3 hours. Serve with dusting of cinnamon.

    The base number of servings for this recipe is 8
    OK

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