Natilla Cubana/Traditional Vanilla Custard/Cuban Natilla

Turn on the stove to high heat.

Add lemon peel and 1 cinnamon stick to the pot with whole milk.

Let the milk steep for 5 to 10 minutes without boiling.

In a bowl, combine cornstarch and sugar, then mix together.

Add egg yolks to the bowl with cornstarch and sugar.

Whisk the mixture until combined, using medium to low heat to avoid curdling.

Continue whisking until the mixture thickens and coats the back of a spatula.

Turn off the heat and add vanilla extract and unsalted butter to the thickened custard.

Transfer the custard into containers, covering it with film to prevent a skin from forming.

Let the custard cool for 30 minutes at room temperature before refrigerating.

Equipment Needed

Allergens