How to Make Cuban Vanilla Custard (Natilla) | Authentic Recipe Step-by-Step

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a gluten-free thickener, while all-purpose flour is more economical.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla beans provide a more intense flavor, while vanilla flavoring is less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk is more affordable.

Combine evaporated milk, sweetened condensed milk, and whole milk in a saucepan over medium heat until steaming, but not boiling.

In a separate bowl, whisk together cornstarch and eggs until well combined.

Gradually add the egg mixture to the cornstarch mixture, whisking constantly to prevent curdling.

Slowly pour the hot milk mixture into the egg mixture, whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and stir in vanilla and lemon peel until smooth.

Pour the custard into serving dishes or a large bowl.

Let cool to room temperature and refrigerate for at least 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens