NATILLA CUBANA RECIPE
Natillas is a traditional, creamy Spanish custard that is usually flavored with vanilla and cinnamon. It can be enjoyed as a dessert on its own, or served with fresh fruit or cookies. In this recipe, we'll show you how to make Cuban natilla using simple ingredients that you probably already have in your kitchen. So gather your supplies and let's get cooking!.
Provided by Joyce Zahariadis
Time 4h20m
Number Of Ingredients 9
Steps:
- Mix the cornstarch with the water and set aside.
- In a small saucepan over medium heat mix the milk with the cinnamon stick and orange zest. Bring to a simmer and cook for 8 minutes.
- Remove from heat.
- In a separate bowl beat the eggs with the sugar until light.
- Add the heavy cream and continue mixing until airy. Add the cornstarch slurry.
- Slowly pour the hot milk over the egg mixture, stirring constantly.
- Return the Natilla to the saucepan and to the heat and cook for around 10 minutes or until thickened.
- Pour into shot glasses and refrigerate for 4 hours before serving.
Nutrition Facts : Calories 242 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 115 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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
Provided by Daisann Mclane
Categories dessert
Time 15m
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
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