€ Cooking

Natilla (Cuban Cinnamon And Vanilla Custard)

By Daisann Mclane YIELD Four 1/2-cup servings TIME 30 minutes

INGREDIENTS PREPARATION

2eups milk. Stepi

1Lstick cinnamon Place the milk cinnamon stick, salt and lime peel in a heavy saucepan

and bring toa bol. Remove from the heat and allow to cool, letting the

PRE splee and lime steep inthe milk.

1 quartersize piece of lime pee

4 099 yolks, es

Ina bowl, beat the egg yolks with the sugar and the dissolved

henson. ‘comstarch until blended wel,

2 tablespoons cornstarch dissolved

in 18 cup water Step

Discard the cinnamon stick and lime peel and combine the infused

‘milk withthe egg yolks in a heavy saucepan over medium heat, stiring

constantly. When the mixture thickens to soft-custard consistency,

Ground cinnamon, for garnish turn the heat off and add the vanilla, Pour into a large dessert dish

Cike a 7-inch souffle dish) or 4 individual s/2-cup dessert ramekins

and chil

Scrapings of 1/4 vanilla bean, or

more to taste

Step 4

Serve sprinkled with ground cinnamon,

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Featured in: Food King Susar (nt iwwy.nvtimes com/1901/06/26/magazinelfood-kina-sugachim),

Adapted from Nita Villapol's "Cocina al Minuto"

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