Natilla - Cuban Custard

READY IN: 50mins
Recipe by Chef Chessie

Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me!

Top Review by Elmotoo

This didn't last long!! It didn't thicken while in the double boiler so I cooked it over direct heat for a bit. It thickened further when chilled. A very happy family! I chose this recipe because I had egg yolks to use, lol. Thank you!

Ingredients Nutrition


  1. Bring milk, cinnamon, zest & salt to a boil.
  2. Set aside to cool.
  3. Dissolve cornstarch in the water.
  4. Beat together diluted cornstarch, yolks & sugar.
  5. Add in the milk mixture.
  6. Strain.
  7. Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
  8. Stir in vanilla & transfer to serving dish.
  9. Powder with cinnamon.

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