There is something delicious and decadent about Natilla Cubana. It’s the type of dessert that is perfect for cooler weather because it’s rich and delicious.
What is Natilla?
Natilla is a Spanish custard made using eggs.
Where did Natilla originate?
Natilla originates from Spain.
What are the ingredients to make Natilla Cubana?
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To make this Spanish custard recipe you are going to need the following ingredients:
- Milk
- Cinnamon stick
- Orange zest
- Heavy cream
- Sugar
- Cornstarch
- Water
- Eggs
- Vanilla extract
How to make natilla cubana
Now that you have gathered your ingredients it is time to make natilla cubana. All you have to do is follow the steps below:
First, mix the cornstarch with water and set aside.
In a small pan over medium heat, mix the milk with the cinnamon stick and orange zest. Bring to a simmer and cook for 8 minutes. Do not walk away as milk can boil over and cause a fire. Remove from the heat.
In a separate bowl beat the eggs with the sugar until light. Add the heavy cream and continue mixing until airy. Add the cornstarch slurry.
Pour the hot milk over the egg mixture, slowly, stirring constantly.
Return the natilla to the saucepan and cook for around 10 minutes or until thickened.
Pour into shot glasses and refrigerate for 4 hours before serving.
Your natilla cubana is ready to serve!
Natilla Cubana Recipe
Now that you know everything you need to know about how to make natilla cubana it is time to print the recipe.
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Natilla Cubana Recipe
There is something delicious and decadent about Natilla Cubana. It’s the type of dessert that is perfect for cooler weather because it’s rich and delicious.
Ingredients
- 3 Cups milk
- 1 Cinnamon stick
- 1 Tbsp orange zest
- 1/4 cup heavy cream
- 1/2 cup sugar
- 6 Tbsp cornstarch
- 3 Tbsp water,
- 4 Eggs
- 1 Tsp vanilla extract
Instructions
Mix the cornstarch with the water and set aside.
In a small saucepan over medium heat mix the milk with the cinnamon stick and orange zest. Bring to a simmer and cook for 8 minutes.
Remove from heat.
In a separate bowl beat the eggs with the sugar until light.
Add the heavy cream and continue mixing until airy. Add the cornstarch slurry.
Slowly pour the hot milk over the egg mixture, stirring constantly.
Return the Natilla to the saucepan and to the heat and cook for around 10 minutes or until thickened.
Pour into shot glasses and refrigerate for 4 hours before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 242Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 145mgSodium: 115mgCarbohydrates: 31gFiber: 0gSugar: 17gProtein: 9g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
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