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Natilla Cubana Recipe

By: Author Anne Carter

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There’s something truly comforting about Natilla Cubana. It’s the kind of dessert that instantly transports you to a warm, bustling kitchen filled with the smell of simmering milk, cinnamon, and vanilla.

This rich, creamy custard has been a staple in Cuban homes for generations, passed down from abuela to grandchildren, making it more than just a sweet treat – it’s a piece of cultural history served in a bowl.

What makes it even more special is its simplicity: just a handful of ingredients – milk, sugar, cornstarch, eggs – yet it delivers a luscious, silky texture and a delicate balance of sweetness with a hint of spice.

Whether you’re craving a taste of home or curious about Cuban cuisine, natilla is a must-try. Its popularity is no surprise; people love how easy it is to make while still being indulgent.

Give it a try, and you’ll see why this traditional Cuban dessert is making its way into modern kitchens.

Why I Love This Recipe?

Chilled Cuban Natilla dessert served in bowls, topped with a light dusting of cinnamon for a classic finishing touch.

  • I’ve made this natilla so many times, and it always comes out silky smooth. It’s one of those foolproof recipes that’s hard to mess up.
  • It’s incredibly versatile! Serve it warm or chilled, topped with cinnamon, or even fresh fruit.
  • This dessert brings me back to family gatherings where my abuela would make it for special occasions – now I love sharing it with my own family.
  • It only takes about 20 minutes to make from start to finish, making it perfect for when you’re short on time but want something impressive.
A close-up of a serving of Cuban Natilla, showing the smooth, velvety texture of the cinnamon and vanilla-flavored custard in individual bowls.

Cuban Natilla Recipe

Delicious Cuban Cinnamon And Vanilla Pudding.
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Total Time: 2 hours 25 minutes
Calories: 387kcal
Author: Anne Carter
Servings: 3

Equipment

  • Medium Saucepan
  • Whisk
  • Measuring Cups
  • Mixing Bowl
  • Ladle
  • Small Serving Cups

Ingredients

  • 4 yolks
  • 2 cups whole milk
  • 1 cinnamon stick
  • 1 lime peel
  • ¼ teaspoon salt
  • 3 teaspoons Cornstarch
  • ¾ cup sugar
  • ½ teaspoon vanilla extract

Instructions

  • In a heavy saucepan, add milk, a cinnamon stick, salt, and lime peel. Heat over medium-low, stirring regularly. Simmer for 7-10 minutes without boiling, then remove from heat to let the flavors steep.
    Simmering whole milk with a cinnamon stick, lime peel, and salt in a medium saucepan to infuse the flavors for the Cuban Natilla dessert.
  • In a small bowl, mix 2 tablespoons of the warm milk with cornstarch until smooth.
    Cornstarch being mixed smoothly into warm milk to create a slurry, ensuring no lumps form for the Cuban Natilla recipe.
  • In a large bowl, beat the egg yolks with sugar until well combined.
    Whisking egg yolks and sugar together in a mixing bowl until they form a pale, creamy mixture, ready to be incorporated into the Natilla custard.
  • Slowly pour ½ cup of the warm milk into the egg mixture at a time, stirring constantly. After adding half the milk, discard the cinnamon stick and lime peel.
    Slowly pouring warm milk into the egg yolk and sugar mixture to temper the eggs, ensuring a smooth consistency for the Natilla pudding.
  • Pour the egg mixture back into the saucepan with the rest of the milk and heat on medium-low.
    Returning the tempered egg and milk mixture to the saucepan, stirring constantly to combine and continue cooking the Cuban Natilla custard.
  • Add the cornstarch mixture to the saucepan and stir continuously. The custard will thicken in about 10 minutes.
  • Once thickened, remove from heat and stir in vanilla extract. Pour the custard into individual bowls.
    Stirring the custard mixture in a saucepan as it thickens to a smooth, creamy texture, forming the base of the Cuban Natilla dessert.
  • Cover with plastic wrap to prevent skin from forming, then refrigerate for 2 hours. Sprinkle with cinnamon before serving.
    Covering individual bowls of Natilla with plastic wrap to prevent a skin from forming before refrigerating them for two hours.

Nutrition

Calories: 387kcal | Carbohydrates: 63g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 279mg | Sodium: 268mg | Potassium: 300mg | Fiber: 1g | Sugar: 58g | Vitamin A: 624IU | Vitamin C: 7mg | Calcium: 251mg | Iron: 1mg

What To Serve With Cuban Natilla?

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