Cuban Natilla
Cuban Natilla
Ingredients
- 12 fluid ounces evaporated milk
- 14 fluid ounces sweetened condensed milk
- 1 cinnamon stick
- 2 pieces lemon peel, small
- 4 egg yolks
- 1/4 cup milk, plus 1/4 cup
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Optional Toppings
- 1/4 teaspoon cinnamon powder, as needed, for dusting
- 4 Maria Gramesa cookies, as needed
- 2 tablespoons flan-style caramel sauce, as needed
- 2 tablespoons granulated sugar, as needed, for brulee topping
Instructions
- 1
In a medium saucepan, combine the evaporated milk and sweetened condensed milk. Add the cinnamon stick and lemon peel. Heat over medium heat until the mixture is warm, but not boiling, stirring occasionally.
⏱️ 3 min
- 2
While the milk mixture is warming, separate the egg yolks into a medium bowl. Add 1/4 cup of milk to the egg yolks and whisk vigorously until well combined and smooth.
⏱️ 2 min
- 3
Once the milk mixture in the saucepan is warm, carefully pour the whisked egg and milk mixture through a fine-mesh sieve directly into the saucepan. This will prevent any potential egg lumps from entering the custard. Stir well to fully combine.
⏱️ 2 min
- 4
In a separate small bowl or measuring cup, create a cornstarch slurry by whisking together the cornstarch with the remaining 1/4 cup of milk until smooth and no lumps remain. Strain this cornstarch slurry through the fine-mesh sieve into the saucepan with the milk and egg mixture. Stir continuously to incorporate.
⏱️ 2 min
- 5
Continue to cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon, for 7 to 10 minutes, or until the natilla thickens to a smooth, custard-like consistency. It should coat the back of a spoon.
⏱️ 8 min
- 6
Remove the saucepan from the heat. Discard the cinnamon stick and lemon peel. Stir in the vanilla extract until fully incorporated.
⏱️ 1 min
- 7
Portion the warm natilla into individual ramekins or serving dishes. Serve immediately or chill for later. If desired, garnish with your chosen topping: a sprinkle of cinnamon powder for traditional, layered with Maria Gramesa cookies, drizzled with flan-style caramel sauce, or topped with granulated sugar and torched for a brulee finish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cuban Natilla
Ingredients
- 12 fluid ounces evaporated milk
- 14 fluid ounces sweetened condensed milk
- 1 cinnamon stick
- 2 pieces lemon peel, small
- 4 egg yolks
- 1/4 cup milk, plus 1/4 cup
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Optional Toppings
- 1/4 teaspoon cinnamon powder, as needed, for dusting
- 4 Maria Gramesa cookies, as needed
- 2 tablespoons flan-style caramel sauce, as needed
- 2 tablespoons granulated sugar, as needed, for brulee topping
Instructions
- 1
In a medium saucepan, combine the evaporated milk and sweetened condensed milk. Add the cinnamon stick and lemon peel. Heat over medium heat until the mixture is warm, but not boiling, stirring occasionally.
⏱️ 3 min - 2
While the milk mixture is warming, separate the egg yolks into a medium bowl. Add 1/4 cup of milk to the egg yolks and whisk vigorously until well combined and smooth.
⏱️ 2 min - 3
Once the milk mixture in the saucepan is warm, carefully pour the whisked egg and milk mixture through a fine-mesh sieve directly into the saucepan. This will prevent any potential egg lumps from entering the custard. Stir well to fully combine.
⏱️ 2 min - 4
In a separate small bowl or measuring cup, create a cornstarch slurry by whisking together the cornstarch with the remaining 1/4 cup of milk until smooth and no lumps remain. Strain this cornstarch slurry through the fine-mesh sieve into the saucepan with the milk and egg mixture. Stir continuously to incorporate.
⏱️ 2 min - 5
Continue to cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon, for 7 to 10 minutes, or until the natilla thickens to a smooth, custard-like consistency. It should coat the back of a spoon.
⏱️ 8 min - 6
Remove the saucepan from the heat. Discard the cinnamon stick and lemon peel. Stir in the vanilla extract until fully incorporated.
⏱️ 1 min - 7
Portion the warm natilla into individual ramekins or serving dishes. Serve immediately or chill for later. If desired, garnish with your chosen topping: a sprinkle of cinnamon powder for traditional, layered with Maria Gramesa cookies, drizzled with flan-style caramel sauce, or topped with granulated sugar and torched for a brulee finish.
⏱️ 2 min