Natilla Cubana
“A silky Cuban stovetop custard thickened with egg yolks and cornstarch, flavored with cinnamon and lime, and dusted with cinnamon, sometimes made with chocolate for a pudding-like treat.”
Where it comes from
Natilla is a Spanish custard that crossed to Cuba with Iberian settlers and settled firmly into the island's repertoire of homemade desserts. Cuban families often serve it for merienda or brunch, with a chocolate version (sometimes called natilla de chocolate) beloved by children — its gentle, spoonable texture making it a nostalgic taste of home.
On the plate
Cool, silky and barely set, it slides off the spoon like a loose custard. Sweet milk and egg yolk carry warm cinnamon and a bright hint of lime, finishing clean and creamy.
How it works
Egg yolks and cornstarch together thicken the milk into a glossy custard, while tempering prevents the eggs from scrambling; constant low-heat stirring sets the proteins gently for a smooth, spoonable texture.
Variations
chocolate version, with meringue topping, layered with cookies, set firmer in a mold
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓20 min active · 120 min waiting
How it's made
8 steps · Show ↓- 15 min
Whisk egg yolks with sugar and cornstarch until smooth.
- 28 min
Warm milk with a cinnamon stick and a strip of lime peel.
- 33 min
Slowly temper the warm milk into the yolk mixture.
- 41 min
Return everything to the pot over low heat.
- 510 min
Stir constantly until it thickens to a custard.
- 61 min
Remove from heat and stir in vanilla.
- 72 min
Pour into cups or bowls and discard the cinnamon and peel.
- 8120 min
Chill, then dust with ground cinnamon before serving.
