Cuban Natilla Special Rich Vanilla Pudding Recipes

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)

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.

NATILLA - CUBAN CUSTARD

Steps:

• Bring milk, cinnamon, zest & salt to a boil.
• Set aside to cool.
• Dissolve cornstarch in the water.
• Beat together diluted cornstarch, yolks & sugar.
• Add in the milk mixture.
• Strain.
• Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
• Stir in vanilla & transfer to serving dish.
• Powder with cinnamon.

CUBAN NATILLA ( SPECIAL "RICH" VANILLA PUDDING)

Steps:

• 1. in a medium sauce pan, bring to a low boil the evaporated milk, condensed milk, regular milk, sugar, cinnamon stick & vanilla...about 10 mins.
• 2. mix in a bowl the egg yolks, corn starch & water, temper a few tablespoons of the milk mixture to the egg mixture( bring to same temperature)...remove lemon rind and cinnamon stick.
• 3. keep stirring constantly for about 15 mins, till thickened and smooth...set aside until cooled a bit and either pour into individual ramekins or a large serving dish...sprinkle with cinnamon powder and refrigerate over night.