This authentic vanilla custard pudding is a basic natilla cubana. This custard recipe is from one of my spanish recipe book I was gifted as a wedding present in 1992. It is the most simple and basic vanilla custard recipe.
Ingredients
4 cups whole milk
1 cinnamon stick
1 piece of lemon peel
1/4 teaspoon salt
8 egg yolks
1 1/2 cups granulated sugar
4 tablespoons corn starch
1/4 cup water
1 teaspoon vanilla extract
1 tablespoon unsalted butter (optional)
Heat up the milk with cinnamon stick, lemon peel, and salt. Set the milk off the heat while preparing the rest of the ingredients. Blend the egg yolks with the sugar and the corn starch that has been dissolved in the water, using a whisk or a hand held electric blender until the mixture becomes pale and thick. Add the warm milk in 4 equal parts while mixing with the whisk to combine. Next, pour it all into the pot that was used to heat up the milk and with the heat on low to medium mix until thick enough to coat the back of a wooden spoon. At this point, take off the heat, add the vanilla and 1 tablespoon of unsalted butter. Mix well with a spoon and pour custard into 8 equal portions. Sprinkle the top of each custard with powdered cinnamon. Let them cool down before storing in the refrigerator. NOTE: I made 1/2 of the recipe on the video.
Ingredientes
4 tazas de leche
1 ramita de canela
1 pedazo cascara de limon
1/4 cdta de sal
8 yemas de huevo
1 1/2 taza de azucar blanca
4 cucharadas de maicena
1/4 taza de agua
1 cdta de vainilla
1cucharada de mantequilla sin sal (opcional)
Calienta la leche con la canela, cascara de limon y sal. Dejela refrescar. Bata las yemas con el azucar y la maicena disuelta en el agua. Anadale la leche en cuatro partes revolviendo a la vez. Ponga la mezcla en la holla que uso para calentar la leche a fuego lento hasta que la mezcla espese. Quite la natilla de la candela y agrege la vainilla y mantequilla. Revuelva bien con una cuchara grande. Divida la natilla en 8 porciones. Polvoreela con canela en polvo y dejela refrescar antes de guardar en el refrigerador. NOTA: Yo hice solo la mitad de esta receta en el video.
