Ingredients
-
4 1/4
-
8
-
1 1/2
-
1
-
4
-
1
-
1/4
-
1/4
-
1
-
-
-
-
-
-
Directions
Natilla – Cuban Custard,Another of my grandmother’s recipes. We would eat this plain, as creme brule, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years–my grandma always made it for me!,This didn’t last long!! It didn’t thicken while in the double boiler so I cooked it over direct heat for a bit. It thickened further when chilled. A very happy family! I chose this recipe because I had egg yolks to use, lol. Thank you!,Another of my grandmother’s recipes. We would eat this plain, as creme brule, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years–my grandma always made it for me!
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Steps
|
1
Done
|
Bring Milk, Cinnamon, Zest & Salt to a Boil. |
|
2
Done
|
Set Aside to Cool. |
|
3
Done
|
Dissolve Cornstarch in the Water. |
|
4
Done
|
Beat Together Diluted Cornstarch, Yolks & Sugar. |
|
5
Done
|
Add in the Milk Mixture. |
|
6
Done
|
Strain. |
|
7
Done
|
Cook in Double Boiler (preferred) or Over Medium Flame Stirring Constantly Until It Thickens. |
|
8
Done
|
Stir in Vanilla & Transfer to Serving Dish. |
|
9
Done
|
Powder With Cinnamon. |
