NATILLA DE VAINILLA CUBANA

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickening agent, while flour is more economical.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean offers a richer flavor while vanilla essence is a budget-friendly option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, and agave syrup is usually cheaper.

Heat milk in a saucepan over medium heat until steaming, but not boiling.

In a bowl, whisk together sugar, cornstarch, and salt until combined.

In another bowl, beat egg yolks until smooth.

Gradually add the hot milk to the sugar mixture, whisking constantly to avoid curdling.

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 extract, butter, cinnamon, and lemon zest until well combined.

Pour the natilla into serving dishes and let cool to room temperature.

Refrigerate for at least 2 hours to set before serving.

Serve chilled, optionally garnished with cinnamon or lemon zest.

Cooking Techniques

Spice Level:

Allergens