Natilla Cubana

Natilla is Cuba's beloved home custard — softer and more yielding than Spanish natillas, richer than crème caramel, and scented with the combination of lime zest and cinnamon that defines so much of Cuban pastry-making. Made on stovetops across the island for generations, it is the dessert every Cuban grandmother knows by heart, spooned into cups and topped with a dusting of cinnamon.

Serves: 6

Ingredients

• 960ml (4 cups) whole milk
• 4 large egg yolks
• 120g (½ cup) sugar
• 40g (5 tbsp) cornstarch (cornflour)
• 1 cinnamon stick
• Zest of 1 lime (peeled in a wide strip)
• 1 tsp vanilla extract
• 20g (1½ tbsp) unsalted butter
• Ground cinnamon, for dusting

Instructions

1. In a medium saucepan, combine 720ml (3 cups) of the milk with the cinnamon stick and lime zest strip. Heat over medium heat until steaming and just below a simmer. Remove from heat and steep for 15 minutes. Remove and discard the cinnamon stick and lime zest.
2. In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth. Whisk in the remaining 240ml (1 cup) of cold milk until completely lump-free.
3. Slowly pour the warm infused milk into the egg yolk mixture in a thin stream, whisking constantly.
4. Return the mixture to the saucepan over medium heat. Cook, stirring constantly with a silicone spatula or wooden spoon, for 8-12 minutes until the custard thickens noticeably and begins to bubble. Once it bubbles, cook for a further 2 minutes, stirring vigorously.
5. Remove from heat. Stir in the vanilla extract and butter until the butter is fully melted and the custard is glossy.
6. Pour into individual cups or a shallow serving dish. Press plastic wrap directly onto the surface to prevent a skin forming, or dust immediately with cinnamon and leave uncovered for a thin skin (also traditional).
7. Refrigerate at least 2 hours until fully set and cold. Dust with ground cinnamon before serving.

Cook's Notes: Natilla keeps refrigerated for up to 3 days. For a more intense flavour, use 2 cinnamon sticks and extend the steeping to 30 minutes. Serve with crispy Cuban crackers (galletas de sal) alongside for textural contrast.