Cuban Pudding

(Natilla)

This Cuban dessert is one of the most popular. This Cuban version of pudding is made with egg, milk, and vanilla.
Serving Size: 6-8

Ingredients 4 cups whole milk 8 egg yolks 1 tspn vanilla extract 1 1/2 cup sugar 1/2 cup water 1/3 cup corn starch 1 cinnamon stick 1 lime rind cinnamon (grounded)

Directions

In a medium saucepan, pour the milk and heat over medium high. Add the lime rind and cinnamon stick and bring to a boil. Reduce the heat and let simmer for a few minutes, stirring occasionally. Remove the cinnamon stick and lime rind and let cool. In a large bowl, mix the egg yolks. Add the sugar and mix well. Add the warmed milk, stirring the mixture in. Place the mixture into a saucepan and heat over high until it begins to bubble. Reduce the heat and continue to stir.

Use another bowl to mix the cornstarch with the water. Stir well, then add to mixture and stir until it thickens. Stir in 1 tspn of grounded cinnamon. Cook for a few more minutes. Remove from heat and add the vanilla extract. Pour into individual custard cups and let cool to room temperature. Sprinkle with grounded cinnamon on top, and cover and refrigerate for a few hours. Enjoy!

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Rice Pudding

(Arroz con Leche)

This Cuban dessert is one of the most popular. Made with rice and milk, usually sprinkled with cinnamon on top.
Serving Size: 4-6

Ingredients 4 cups whole milk 1 can condensed milk 1/2 cup uncooked white rice 1 tspn vanilla extract 1 cup sugar 1/4 tspn salt 1 1/2 cups water 1 cinnamon stick 1 lemon rind 1/4 cup raisins cinnamon (grounded)

Directions

Pour the water in a pot and add the lemon rind and cinnamon stick and bring to a boil. Add the 1/2 cup of rice and reduce heat. Let the rice simmer until the rice is cooked and has absorbed the water. The rice should be soft. Remove the lemon rind and cinnamon stick. Add 4 cups of milk, 1 can condensed milk, raisins, salt, vanilla extract, and sugar to cooked rice. Simmer over medium low heat for about an hour, stirring frequently so that it doesn't stick to the bottom and burn. As it begins to thicken, stir more frequently so that it doesn't stick to the bottom and burn. Divide into individual serving containers and let cool. Refrigerate and serve sprinkled with cinnamon. Enjoy!

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