Egg custard (Natilla) from The Cuban Table: A Celebration of Food, Flavors and History (page 240) by Ana Sofia Pelaez and Ellen Silverman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on February 13, 2017

    This recipe is dangerously addictive!! It is ridiculously easy to make and takes less than 10 minutes on my induction hob. The recipe calls for a cup of sugar and that is far too sweet - I usually make it with about half a cup and it still tastes rich. We've tried some alternative toppings to the ground cinnamon: freshly grated lime zest is the favourite in my family.

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