Colombian Natilla Cinnamon Milk Custard Recipes

NATILLAS (SPANISH CUSTARD)

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.

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)

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.