Best 7 Natilla Cuban Custard Recipes

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Are you looking for the best recipe to make natilla Cuban custard? A simple, yet delightful dessert, natilla is a delicious treat that can be enjoyed by people of all ages. With creamy custard filling and a caramelized top, it has a unique flavor that has made it a favorite among Cubans and non-Cubans alike. If you're looking to make this delicious dessert in your own kitchen, you'll find plenty of recipes available online, but not all recipes are created equal. In this article, we'll explore some of the best natilla Cuban custard recipes, providing you with the information you need to make the perfect natilla custard every time.

Let's cook with our recipes!

CUBAN-STYLE NATILLA CUSTARD WITH RICE



Cuban-Style Natilla Custard with Rice image

Jasmine Rice is added to these Cuban-style cinnamon custards for a more fragrant dessert. Enjoy during the holidays or any time of the year!

Provided by Carolina® Rice

Yield 10

Number Of Ingredients 11

1 cup Carolina® Jasmine Rice
5 cups 3.25% whole milk, divided
8 egg yolks
1 cup granulated sugar
1/4 cup cornstarch
1 cup evaporated milk
1 strip lemon peel (2-inch long strip)
1 cinnamon stick
1/4 tsp salt
2 tsp vanilla extract
1/2 tsp ground cinnamon

Steps:

  • This Cuban-style natilla custard is a rich and creamy treat made from milk, sugar and fragrant, fluffy Carolina® Jasmine Rice. Step 1
  • Cook rice according to package directions, substituting 2 cups milk for water. Set aside. Step 2
  • In a large heatproof bowl, whisk together egg yolks, sugar and cornstarch until smooth and blended; set aside. Step 3
  • In a saucepan set over medium heat, combine remaining whole milk, evaporated milk, lemon peel, cinnamon stick and salt; cook, stirring often, for 3 to 5 minutes or just until mixture begins to boil. Let stand for 5 minutes. Remove cinnamon stick and lemon peel. Step 4
  • Gradually stir hot milk mixture into egg yolk mixture. Return to saucepan; cook over low heat, stirring constantly, for 2 to 3 minutes or until pudding is boiling and thickened. Cook for 1 more minute; stir in rice and vanilla. Let cool. Step 5
  • Divide custard into 10 ramekins. Refrigerate for 1 to 2 hours or until completely chilled. Dust with cinnamon before serving. Recipe Tip Drizzle caramel or dulce de leche over the custards, and garnish with berries if desired.

CUSTARD (NATILLA)



Custard (Natilla) image

Make and share this Custard (Natilla) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups milk
1 teaspoon cinnamon
4 teaspoons cornstarch
1/4 cup water
1/2 cup sugar
4 egg yolks
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 277.9, Fat 10.8, SaturatedFat 5.6, Cholesterol 191.6, Sodium 98.1, Carbohydrate 37.1, Fiber 0.4, Sugar 25.2, Protein 8.5

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)



Natilla (Cuban Cinnamon And Vanilla Custard) image

Provided by Daisann Mclane

Categories     dessert

Time 30m

Yield Four 1/2-cup servings

Number Of Ingredients 9

2 cups milk
1 stick cinnamon
Pinch salt
1 quarter-size piece of lime peel
4 egg yolks
1/2 cup sugar
2 tablespoons cornstarch dissolved in 1/8 cup water
Scrapings of 1/4 vanilla bean, or more to taste
Ground cinnamon, for garnish

Steps:

  • Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
  • In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
  • Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
  • Serve sprinkled with ground cinnamon.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 28 grams

NATILLA - CUBAN CUSTARD



Natilla - Cuban Custard image

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!

Provided by Chef Chessie

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 1/4 cups milk
8 egg yolks
1 1/2 cups sugar
1 cinnamon stick
4 teaspoons cornstarch
1 piece lemon zest
1/4 cup water
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

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

NATILLAS (SPANISH CUSTARD)



Natillas (Spanish Custard) image

In Spain, this dessert is usually bought at the supermarket, but it's very easy to prepare at home. Fresh and wholesome.

Provided by Luis Luna

Categories     Desserts     Custards and Pudding Recipes

Time 2h30m

Yield 4

Number Of Ingredients 6

2 cups whole milk
1 (2 inch) piece cinnamon stick
1 (1 1/2 inch) piece lemon zest
3 large egg yolks
3 tablespoons white sugar
1 tablespoon cornstarch

Steps:

  • Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
  • Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
  • Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
  • Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 17.8 g, Cholesterol 165.8 mg, Fat 7.3 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 55 mg, Sugar 15 g

ORANGE NATILLA CUSTARD PIE



Orange Natilla Custard Pie image

After tasting natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange zest. -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 22

1 cup whole milk
1 orange zest strip
1 lemon zest strip
1 whole star anise
CRUST:
1-1/4 cups all-purpose flour
1/8 teaspoon salt
7 tablespoons cold butter, cubed
5 to 6 tablespoons cold water
FILLING:
4 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup sugar
1/4 cup orange juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
FINISHING:
1 large egg
2 tablespoons water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Orange zest curls, optional

Steps:

  • In a small saucepan, heat the milk, orange zest, lemon zest and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack., Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust., In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour., Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange zest curls if desired. Refrigerate leftovers.

Nutrition Facts :

NATILLAS (CUSTARD)



Natillas (Custard) image

This is a traditional recipe for the Spanish dessert Natillas - it's a vanilla flavored custard made from scratch that has been passed down for generations.

Provided by miladyck

Time 1h

Yield 8

Number Of Ingredients 11

2 ¾ cups milk, divided
4 large egg yolks
1 cup granulated sugar, divided
¼ cup cornstarch
⅛ teaspoon salt
¼ cup heavy whipping cream
1 (3 inch) vanilla bean, split lengthwise
2 teaspoons unsalted butter
4 large pasteurized egg whites
¼ teaspoon vanilla extract
⅛ teaspoon freshly ground nutmeg, or to taste

Steps:

  • Combine 1 cup milk and egg yolks in a large bowl. Whisk until well combined and set aside. Set up a large bowl with ice cubes.
  • Combine 3/4 cup sugar, cornstarch, and salt in a medium over medium-high heat; gradually add remaining 1 3/4 cups milk, whisking constantly. Stir in whipping cream.
  • Scrape seeds from vanilla bean; add seeds and bean to the milk mixture. Bring mixture to a boil and cook for 1 minute, stirring constantly with a whisk. Remove from heat.
  • Gradually add half of the hot milk mixture to the egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture and stir until well combined.
  • Place pan in the prepared ice-filled bowl and allow to cool, stirring occasionally, about 25 minutes. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap and chill in the refrigerator.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 sugar, 1 tablespoon at a time, and continue to beat at high speed until stiff peaks form. Beat in vanilla extract. Gently fold 1/2 cup of beaten egg whites into the cooled custard.
  • Spoon about 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 34.6 g, Cholesterol 121.8 mg, Fat 7.6 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 105.4 mg, Sugar 30.5 g

Tips:

  • Use fresh ingredients, especially eggs and milk, to ensure the best flavor and texture.
  • Temper the eggs by slowly whisking in the hot milk to prevent curdling.
  • Cook the custard over medium heat, stirring constantly, until it has thickened enough to coat the back of a spoon.
  • Strain the custard through a fine-mesh sieve to remove any lumps.
  • Chill the custard for at least 4 hours, or overnight, before serving to allow the flavors to meld.
  • Serve the custard with your favorite toppings, such as cinnamon, nutmeg, or fruit.

Conclusion:

Natilla is a delicious and versatile custard dessert that can be enjoyed in many different ways. With its rich, creamy texture and delicate flavor, natilla is a perfect treat for any occasion. Whether you're serving it as a simple dessert or using it as a filling for pastries or cakes, natilla is sure to please everyone. So next time you're looking for a sweet and satisfying treat, give natilla a try – you won't be disappointed!

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