Chef Chessie's Note:
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!
My Private Note
Units: US | Metric
- 1Bring milk, cinnamon, zest & salt to a boil.
- 2Set aside to cool.
- 3Dissolve cornstarch in the water.
- 4Beat together diluted cornstarch, yolks & sugar.
- 5Add in the milk mixture.
- 7Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
- 8Stir in vanilla & transfer to serving dish.
- 9Powder with cinnamon.
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Nutritional Facts for Natilla - Cuban Custard
Serving Size: 1 (256 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 378.5
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 5.8 g
- Cholesterol 275.9 mg
- Sodium 191.8 mg
- Total Carbohydrate 60.4 g
- Dietary Fiber 0.0 g
- Sugars 50.1 g
- Protein 8.9 g
The following items or measurements are not included: