Natilla Cubana Con Caramelo Food

NATILLA CUBANA RECIPE

Steps:

• Mix the cornstarch with the water and set aside.
• In a small saucepan over medium heat mix the milk with the cinnamon stick and orange zest. Bring to a simmer and cook for 8 minutes.
• Remove from heat.
• In a separate bowl beat the eggs with the sugar until light.
• Add the heavy cream and continue mixing until airy. Add the cornstarch slurry.
• Slowly pour the hot milk over the egg mixture, stirring constantly.
• Return the Natilla to the saucepan and to the heat and cook for around 10 minutes or until thickened.
• Pour into shot glasses and refrigerate for 4 hours before serving.

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)

Steps:

• Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
• In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
• Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
• Serve sprinkled with ground cinnamon.

CUSTARD (NATILLA)

Steps:

• Heat 1 cup milk,cinnamon,until boiling.
• remove from heat and dissolve cornstarch in water.
• Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
• Mix egg and yolk together in cold milk and add the hot milk mixture.
• Heat over medium heat until thick and stir constantly.
• Remove from heat when thicken and add vanilla extract and mix well.
• Allow to cool and serve chilled.