Natilla Cubana (Cuban Cinnamon Custard)

Infuse the milk

In a medium pot, heat 750 ml of the milk with the cinnamon stick, lime peel and salt over medium heat until steaming, but not boiling. Turn off the heat, cover and let sit 10 minutes, then remove the cinnamon stick and peel.

• 750 ml whole milk
• 1 cinnamon stick
• 1 lime peel
• 1 pinch salt

✅ Done when: milk is steaming and fragrant, not boiling

Mix the yolks

In a bowl, whisk the egg yolks, sugar and cornflour with the remaining 250 ml cold milk until completely smooth, with no lumps of cornflour.

• 6 egg yolks
• 180 g sugar
• 4 tbsp cornflour
• 250 ml cold milk

✅ Done when: mixture is smooth and pourable, no lumps

Cook the custard

Pour the yolk mixture through a sieve into the warm milk. Cook over medium-low heat, stirring constantly with a wooden spoon, for 8-10 minutes until thick enough to coat the spoon; do not let it boil hard or it may curdle.

• all yolk mixture from step 2
• all warm infused milk from step 1

✅ Done when: custard coats the back of the spoon and leaves a visible trail

Chill

Stir the vanilla into the hot custard, then divide among 6 small dishes. Press plastic wrap directly onto the surface of each to stop a skin forming, and refrigerate for at least 2 hours until fully set and cold.

• 1 tsp vanilla extract
• all custard from step 3

✅ Done when: custard is fully set and cold to the touch

Serve

Dust each custard with a little ground cinnamon just before serving.

• to serve ground cinnamon