Natilla (Cuban Cinnamon And Vanilla Custard)

1. 1

   Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil.

2. 2

   Remove from the heat and allow to cool, letting the spice and lime steep in the milk.

3. 3

   In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.

4. 4

   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.

5. 5

   When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla.

6. 6

   Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.

7. 7

   Serve sprinkled with ground cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.