DESSERT
Natilla (Cuban-Style Vanilla Pudding)
* 8 egg yolks
* 1 cup sugar
* 1/4 cup cornstarch
* 3 cups whole milk
* 1 cup evaporated milk
* 1 strip lemon zest (about 1 / 2 inch wide and 3 inches long)
* 1 cinnamon stick
* 1 / 4 teaspoon salt
* 1 1 / 2 teaspoons vanilla
* Ground cinnamon, for garnish
In a large mixing bowl with an electric mixer on low speed, beat the egg yolks, sugar and cornstarch until completely smooth; set aside
Place the milk, lemon rind, cinnamon stick and salt in a large saucepan. Bring to a boil over medium-low heat watching closely and stirring regularly to avoid scorching. As soon as the milk boils, remove it from the heat and set aside to cool 5 minutes.
Remove the lemon rind and cinnamon stick from the milk. Slowly pour the heated milk into the egg mixture stirring constantly with a wooden spoon or using the paddle attachment of a stand mixer set on low (do not use the beater whip attachment because it will create foam).
Return the milk mixture to the saucepan (wash out any milk that may have stuck to the bottom) and heat over medium heat, stirring constantly, until mixture boils. Reduce heat to low and simmer 2 to 3 minutes until pudding thickens to desired consistency. Add the vanilla and remove from the heat.
Ladle into eight dessert bowls or custard cups. Let cool at room temperature 45 minutes then refrigerate at least 3 hours or overnight until completely chilled. Serve with a sprinkling of cinnamon. Makes 4 cups; 8 servings.
Per serving: 251 calories, 30 percent calories from fat, 4 grams total fat, 4 grams saturated fat, 177 milligrams cholesterol, 37 grams carbohydrates, .1 gram total fiber, 33 grams total sugars, 37 grams net carbs, 7 grams protein, 146 milligrams sodium.
Adapted from Estefan Kitchen (Celebra, 2008) from Emilio and Gloria Estefan.
