📝 About This Recipe
Natilla is the soul of Cuban comfort food, a silk-smooth egg custard that has graced family tables for generations. Infused with the aromatic warmth of cinnamon and the bright zest of lime, this dessert strikes a perfect balance between sophisticated creaminess and rustic simplicity. Whether served warm on a rainy afternoon or chilled for a summer dinner party, its nostalgic sweetness captures the essence of a traditional Havana kitchen.
🥗 Ingredients
The Milk Base
- 4 cups Whole milk (divided into 3 cups and 1 cup portions)
- 2 sticks Cinnamon sticks (Ceylon or Mexican Canela preferred)
- 2 strips Lime zest (large strips, avoiding the bitter white pith)
- 1/4 teaspoon Salt (fine sea salt)
The Thickening Agent
- 4 tablespoons Cornstarch (leveled)
- 4 large Egg yolks (at room temperature)
- 3/4 cup Granulated sugar (adjust slightly for desired sweetness)
The Aromatics & Garnish
- 1 tablespoon Vanilla extract (high quality pure extract)
- 1 tablespoon Unsalted butter (cold, cut into small cubes)
- 1 teaspoon Ground cinnamon (for dusting the top)
- 6 sprigs Fresh mint (optional garnish)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine 3 cups of the whole milk, the cinnamon sticks, lime zest strips, and salt.
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2
Place the saucepan over medium-low heat and bring the milk to a gentle simmer. Do not let it reach a rolling boil; you want to slowly infuse the flavors for about 8-10 minutes.
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3
While the milk is infusing, whisk the remaining 1 cup of cold milk with the cornstarch in a medium bowl until completely smooth with no lumps.
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4
Add the 4 egg yolks and the granulated sugar to the cornstarch-milk mixture. Whisk vigorously until the mixture is pale yellow and well combined.
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5
Once the milk in the saucepan is fragrant, use a slotted spoon to remove and discard the cinnamon sticks and lime zest strips.
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6
Temper the eggs: Slowly ladle about half a cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
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7
Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.
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8
Turn the heat to medium-quiet. Cook the custard, stirring constantly with a wooden spoon or silicone spatula, making sure to scrape the bottom and corners of the pan.
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9
Continue cooking for 5-8 minutes until the custard thickens enough to coat the back of a spoon. It should have the consistency of a thick pudding.
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10
Remove the pan from the heat immediately. Stir in the vanilla extract and the cold butter cubes. The butter will give the natilla a professional, glossy sheen.
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11
For an extra-silky texture, pour the custard through a fine-mesh sieve into a large clean bowl or individual ramekins.
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12
Allow the custard to cool at room temperature for about 15 minutes. If you want to prevent a 'skin' from forming, press a piece of plastic wrap directly onto the surface of the custard.
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13
Chill in the refrigerator for at least 2 hours, or serve slightly warm if you prefer the traditional home-style experience.
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14
Just before serving, dust the top generously with ground cinnamon in a decorative pattern.
💡 Chef's Tips
Always use whole milk for the creamiest result; low-fat milk will make the custard watery. Stir constantly and rhythmically to prevent the cornstarch from clumping or the bottom from burning. If your custard does get lumps, don't panic—a quick pulse with an immersion blender will save it. Don't skip the lime zest; it provides a necessary floral top note that cuts through the richness of the eggs. For a 'Natilla con Galletas,' place a Maria cookie at the bottom of each ramekin before pouring in the custard.
🍽️ Serving Suggestions
Serve with a side of Maria cookies or crisp shortbread for dipping. Pair with a small cup of strong Cuban espresso (cafecito) to balance the sweetness. Top with fresh berries like raspberries or blackberries for a modern, tart contrast. Add a dollop of whipped cream and a sprinkle of crushed toasted almonds for extra texture. A small glass of dark aged rum served neat is the perfect adult accompaniment.