Natilla Cubana Recipe (Vanilla Custard)

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.

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