Natilla (Vanilla Custard)

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Natilla basically just means any general "custard" in Spanish. But when Cubans talk about natilla, they are talking about a heavenly sweet vanilla and cinnamon custard. This is personally one of my favorite recipes and I have made it many times in the past. It's very simple and always a hit.

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NATILLA (VANILLA CUSTARD)

Time: about 45 minutes
Makes about 6-8 servings


Ingredients:

1 liter of whole milk (approximately 4¼ cups)  

1 cinnamon stick

1 small piece of lime peel

¼ tsp. salt

8 egg yolks

1½ cup white sugar

4 tbsp. corn starch

¼ cup water

1 tspn. vanilla

 


 

Prep:

  • Use a knife to cut out a small piece of lime peel, about the size of a quarter (as pictured below)
  • Mix the corn starch and water to make a slurry

 

Directions:

  • In a saucepan, bring the milk, cinnamon stick, lemon peel, and salt to a boil (takes about about 10 minutes). Remove from heat immediately and allow to cool.
  • Beat the egg yolks with the sugar and corn start slurry
  • Mix in the cooled milk to the egg mixture and stir well
  • Strain the mixture through a sieve back into the saucepan (or a double boiler), removing the cinnamon stick and lime peel
  • Bring to medium heat and stir continously while scraping bottom of pot with wooden spoon
  • When it begins to thicken (after about 5-10 minutes), remove from heat and stir in the vanilla
  • Allow to cool completely in refrigorator before serving
  • Dust with cinnamon powder or sprinkle with white sugar and brulée

 

Notes & Comments: 

  • DO NOT throw away the remaining egg whites. You can make an egg white omelette, meringue, or merenguitos (link here). Actually, natilla goes very well with a dollop of meringue on top.
  • If the milk is too warm and you don't want to wait for it cool before adding it to the egg mixture, tempur by very slowling adding the milk while whisking quickly. This slowly bring the temperature of the egg mixture up to prevent it from curdling.
  • I personally like to directly strain the egg mixture into the milk already in the saucepan. This just reduces the amount of times transferring from pot to bowl.
  • After the natilla starts thickening and you remove from the heat, it is recommended to submerge the saucepan in an ice-bath to prevent it from overcooking. If it overcooker, it becomes a little lumpy (but still delicious).
  • Feel free to add more vanilla. The more the better. I like adding an additional teaspoon.
  • The natilla can be served in a large bowl, or placed in individualized cups.




     


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Receta Original:
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NATILLA

1 litro de leche
1 ramita do canela
1 pedazo cáscara de limón
¼ cdta. de sal
8 yemas
1 ½ taza azúcar blanca
4 cdas. de maicena
¼ taza de agua
1 cdta. de vainilla

        Hierva la leche con la canela, cáscara de limón y sal. Déjela refrescar. Bata las yemas con él azúcar y la maicena disuelta enel agua. Añádale la leche. Cuélelo todo y cocínela al baño de María o a fuego mediano, revolviendo constantemente hasta que espese. Añádale la vainilla y viértala en la dulcera. Déjela enfriar bien. Polvoréela con canela o plánchela con azúcar al gusto. Da 6 raciones.



 

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