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?
- 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.
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.
- In a small bowl, mix 2 tablespoons of the warm milk with cornstarch until smooth.
- In a large bowl, beat the egg yolks with sugar until well combined.
- 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.
- Pour the egg mixture back into the saucepan with the rest of the milk and heat on medium-low.
- 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.
- Cover with plastic wrap to prevent skin from forming, then refrigerate for 2 hours. Sprinkle with cinnamon before serving.
Nutrition
What To Serve With Cuban Natilla?
