Cuban · dessert
Natilla (Cuban Custard)
Natilla (Cuban Custard) reads richness 6.2, sweetness 6.1 and citrus 5.6 on Palate's 0–10 flavor X-ray — a Cuban dessert, about 24 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.6 / 10
- Sweet & Fruity — 6.7 / 10
- Sour & Bright — 5.9 / 10
- Bitter & Earthy — 0.7 / 10
- Rich & Fat — 6.5 / 10
- Aromatic & Spice — 4.7 / 10
The measured notes (of 18)
Richness 6.2 · Sweetness 6.1 · Citrus 5.6 · Floral 4.3 · Umami 3.6 · Warm Spice 2.8 · Fruity 1.9 · Herbaceous 1.6 · Sourness 1.2 · Nutty 0.8 · Bitterness 0.7 · Salinity 0.6
What's in it (8)
- 3 cups whole milk
- 1/2 cup sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 1 cinnamon stick
- peel of 1 lemon
- 1 tsp vanilla extract
- ground cinnamon for garnish
Time & effort: about 24 min · effort: medium
Nutrition (per 100 g, engine-estimated): 338.9 kcal, 25.7 g protein, 5.2 g fat, 47 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Heat milk with cinnamon stick and lemon peel until steaming; remove the aromatics.
- Whisk egg yolks, sugar, and cornstarch together until pale, then slowly temper in the hot milk.
- Return to the pan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat a spoon.
- Pour into cups, sprinkle with cinnamon, and refrigerate until set.
Dishes with a similar flavor shape
- Pastéis de Nata — Portuguese
- Crema Catalana — Spanish
- Leche Frita — Spanish
- Ovos Moles de Aveiro — Portuguese
- Kaak (Lebanese Ring Cookies) — Lebanese
Keep reading: what richness, sweetness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.