Total Time
Prep 5 mins
Cook 20 mins

Ingredients Nutrition


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


Most Helpful

I have been looking for this recipe for a long time. This is the exact recipe my mother used to make. My family is from Cuba and this was made as a special treat when I was a kid. This recipe brought back so many memories. I had asked relatives before for this recipe and no one could remeber it. Thank you soo much for bringing back one of my favorite childhood desserts.

Danet Robaina February 09, 2004

I have this going on the stove now, and it just won't thicken.. Tried asking more cornstarch.. Nothing. Tastes great, but won't thicken! Ugh!!! I wish I would've had my grandmother write this down for me

Kimberly C. November 04, 2013

First time making natilla, as a kid my mother would make this for us as a special treat. Loved it! It was easy to figure out the recipe, custard thickened in about 20 minutes on constant stirring. I feel the recipe could have used a 1/4 cup more sugar, which I will add next time to recipe. I also used 5 tsp of cornstarch and is thick enough, currently in the fridge setting. I like this recipe.

finikera January 03, 2009

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