NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)

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Natilla (Cuban Cinnamon And Vanilla Custard) image

Provided by Daisann Mclane

Categories     dessert

Time 30m

Yield Four 1/2-cup servings

Number Of Ingredients 9

2 cups milk
1 stick cinnamon
Pinch salt
1 quarter-size piece of lime peel
4 egg yolks
1/2 cup sugar
2 tablespoons cornstarch dissolved in 1/8 cup water
Scrapings of 1/4 vanilla bean, or more to taste
Ground cinnamon, for garnish

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.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 28 grams

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