Natilla cubana is a custard-like dessert that is made from milk, sugar, cornstarch, and cinnamon. This dessert is typically served chilled and can be topped with a sprinkle of cinnamon on top. Growing up, my family would always make natilla cubana for special occasions and holidays. It was a dessert that we all looked forward to, and it always brings back memories of my childhood. To put my own twist on this classic dessert, I decided to top it with a layer of caramelo de flan. The caramel adds a delicious twist to the natilla cubana, creating a hard shell that you have to break through to get to the creamy custard underneath. The combination of the smooth and creamy natilla with the sweet and crunchy caramel is a match is just perfection! Overall, natilla cubana is a classic dessert that is beloved by many, and my twist on it with the caramel adds a fun and delicious element to this traditional dish. It is the perfect dessert to serve at any special occasion, or just as a treat for yourself.
Ingredients
4 yolks
2 cups whole milk
1 cinnamon stick
1 lemon peel
Pinch of salt
2 tbsp. Water
2 tsp. Cornstarch
3/4 cup sugar
Caramel
1/4 cup of sugar
2 tbsp. Of water
Instructions
Pour the milk in a small saucepan and add the lemon peel, vanilla extract & cinnamon. Heat over medium-high heat, stirring constantly to prevent scorching, until the milk almost boils. Then turn off the heat & cover.
Let sit and cool for 15 minutes to allow the flavors to infuse the milk. Once cooled remove the peels and cinnamon.
Dissolve the cornstarch in a few tablespoons of warm water.
beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the cornstarch and a spoonful of the hot milk to temper. Slowly add the egg yolk mixture to the milk, making sure to keep stirring with a whisk. Stir constantly over the lowest heat, until the mixture has thickened and quickly remove from the stove top.
Pour the custard into individual ramekins. Let them come to room temp. & meanwhile make your caramel…. Heat the sugar and water in a small saucepan over medium heat. Let this bubble and get a nice golden brown color. Takes about 7-8 min.
Tope each custard filled ramekin with 2-3 tbsp. of your caramel sauce
Place the ramekins in the refrigerator to chill for 4-6hrs. & they’re ready!
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