Natilla (Cuban Custard)
2 cups of whole milk
6 tablespoons of granulated sugar
2 tablespoons of cornstarch
2 egg yolks
1-2 cinnamon sticks
Cinnamon in powder
Whisk 1 cup of milk with the sugar, the cornstarch and the egg yolks together in a bowl, or large measuring up until well mixed. Set aside.
In a medium sauce pan over a medium flame, heat the other cup of milk with the cinnamon stick(s) until hot but not boiling. Little by little begin to add the rest of the milk mixture, stirring constantly until the Natilla thickens. This process should take approximately 4-6 minutes. Keep in mind that Natilla is soft like a pudding.
Pour the thickened Natilla mixture through a fine sieve into your serving bowl. You will need to use a wooden spoon to help push it through. Sprinkle Natilla with powered cinnamon refrigerate so that the Natilla con finish thickening. Serve and garnish with fresh Meringue if desired.
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This is another of my family recipes brought to America by my grandmother in the 1960'S