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    You are in: Home / Recipes / Natilla - Cuban Custard Recipe
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    Natilla - Cuban Custard

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 05, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    27%
    Total Fat 11.7 g
    18%
    Saturated Fat 5.8 g
    29%
    Cholesterol 275.9 mg
    91%
    Sodium 191.8 mg
    7%
    Total Carbohydrate 60.4 g
    20%
    Dietary Fiber 0.0 g
    0%
    Sugars 50.1 g
    200%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

    lemon zest

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