Cuban Custard with Cinnamon – a delicious recipe with egg yolks, cornstarch, salt, milk, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, whisk the egg yolks with the cornstarch and salt.
2
Whisk in 1/2 cup of the milk until smooth.
3
Set a fine-mesh strainer over a large bowl.
4
In a large saucepan, heat the remaining 3 1/2 cups of whole milk with the sugar until small bubbles appear around the sides of the saucepan.
5
Whisk in the egg-yolk mixture in a slow, steady stream and cook over low heat, stirring with a rubber spatula, until the custard is thickened and gently simmering, about 5 minutes.
6
Immediately strain the custard into the bowl and stir in the vanilla extract.
7
Press a sheet of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 4 hours.
8
Spoon the custard into bowls, sprinkle with ground cinnamon and serve.
461
kcal
Calories
16
g
Fat
60
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 large egg yolks, 1/4 cup cornstarch, Pinch of salt, 1 quart whole milk, and more.
Yes, Cuban Custard with Cinnamon falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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