Natilla Cuban Cinnamon And Vanilla Custard Recipes

NATILLA CUBANA RECIPE

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.

CUSTARD (NATILLA)

Steps:

• Heat 1 cup milk,cinnamon,until boiling.
• remove from heat and dissolve cornstarch in water.
• Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
• Mix egg and yolk together in cold milk and add the hot milk mixture.
• Heat over medium heat until thick and stir constantly.
• Remove from heat when thicken and add vanilla extract and mix well.
• Allow to cool and serve chilled.

NATILLAS DE LECHE (SPANISH CUSTARD)

Steps:

• Gather the ingredients.
• Pour 5 cups of milk into a large saucepan. Add lemon peel and cinnamon stick and warm the milk, uncovered, over medium heat, until just before it boils. Remove from heat and allow to sit for 10 minutes.
• In a small bowl, whisk remaining 1 cup milk with the cornstarch.
• Place egg yolks in a large mixing bowl. Add the sugar and beat with an electric mixer until it is frothy.
• Add the milk-cornstarch mixture and continue to beat with mixer until thoroughly mixed. Set aside.
• Remove the lemon peel and cinnamon stick from the warm milk, using a slotted spoon.
• Return the pot to the stove on medium heat. After milk is hot, but not boiling, add the vanilla extract .
• Slowly pour egg yolk mixture into the warming milk, while beating with electric mixer on low speed.
• Using a wooden spoon, stir continuously over medium heat, so the milk does not stick. Stir until mixture thickens.
• Ladle thickened mixture through a fine mesh sieve placed over a large bowl, in order to eliminate any lumps.
• Pour strained natillas mixture evenly into 6 small bowls, ramekins, or cups. Allow to cool to room temperature on the counter, then cover ramekins with plastic wrap and refrigerate until ready to serve.
• Once chilled, garnish with cinnamon before serving.

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-STYLE NATILLA CUSTARD WITH RICE

Steps:

• This Cuban-style natilla custard is a rich and creamy treat made from milk, sugar and fragrant, fluffy Carolina® Jasmine Rice. Step 1
• Cook rice according to package directions, substituting 2 cups milk for water. Set aside. Step 2
• In a large heatproof bowl, whisk together egg yolks, sugar and cornstarch until smooth and blended; set aside. Step 3
• In a saucepan set over medium heat, combine remaining whole milk, evaporated milk, lemon peel, cinnamon stick and salt; cook, stirring often, for 3 to 5 minutes or just until mixture begins to boil. Let stand for 5 minutes. Remove cinnamon stick and lemon peel. Step 4
• Gradually stir hot milk mixture into egg yolk mixture. Return to saucepan; cook over low heat, stirring constantly, for 2 to 3 minutes or until pudding is boiling and thickened. Cook for 1 more minute; stir in rice and vanilla. Let cool. Step 5
• Divide custard into 10 ramekins. Refrigerate for 1 to 2 hours or until completely chilled. Dust with cinnamon before serving. Recipe Tip Drizzle caramel or dulce de leche over the custards, and garnish with berries if desired.