Cuban Natilla Special Rich Vanilla Pudding Recipes

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NATILLA - CUBAN CUSTARD



Natilla - Cuban Custard image

Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me!

Provided by Chef Chessie

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 1/4 cups milk
8 egg yolks
1 1/2 cups sugar
1 cinnamon stick
4 teaspoons cornstarch
1 piece lemon zest
1/4 cup water
1/4 teaspoon salt
1 teaspoon vanilla

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)



Cuban Natilla ( Special

THE most decadent dessert ever, a little goes a long way...kudos to my Aunt V for teaching me this.!

Provided by Monika Rosales

Categories     Puddings

Time 45m

Number Of Ingredients 11

1 can(s) evaporated milk
1 can(s) condensed milk
1 c milk
1/2 c sugar
1 stick cinnamon stick
1 tsp pure vanilla extract
6 egg yolks
1 Tbsp corn starch
1 Tbsp water
1 Tbsp cinnamon powder
2 pieces, lemon rind

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.

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