This is a sponsored post, brought to you by The National Hispanic Milk Life Campaign. All opinions are my own.
There are very few things that John and I disagree on. I like to think that we do a pretty good job of being on the same page or compromising. There is one topic that neither of us agree on, though, and I don’t plan on budging.
With only six or so years left in the Army, we are constantly discussing where we’ll retire and settle down in our forever home. Being that we came from Miami, that’s where John would like to return to. Now that I’ve experienced life outside of Miami, I’m hesitant to go back.
Miami was great as a high schooler, and even better as a college student. But I just don’t see it as the ideal place to raise a family.
The one thing that I’d miss (and the reason John wants to go back) is the Hispanic culture in Miami. More specifically, the food! Miami is a melting pot of Hispanic cultures, so no matter where in the city you are, you have no trouble finding South American and Caribbean inspired dishes.
I grew up watching my grandmother, who was from Cuba, in the kitchen. Now that I’ve had plenty of practice in the kitchen on my own, I feel like I’ve mastered Cuban cuisine.
There was however, one dish missing from my repertoire; natilla. Natilla is a Cuban custard-style dessert, made with eggs and milk. John absolutely LOVES the stuff, but being that my grandmother never made it, I wasn’t to familiar with how to make it.
And that’s when the in-laws step in. John’s step mother makes some phenomenal Hispanic desserts, so I had to go to her! I gave the recipe my own seasonal twist, which is what I’m sharing today! The vanilla and spices in this recipe help cut down on a little bit of the sugar that a traditional recipe calls for.
Natilla uses a milk-base, which makes it a good source of protein. An 8-ounce glass of milk contains 9 essential nutrients, including 8 ounces of protein and no added sugars! The sugar in milk comes from naturally occurring lactose. At around only 25 cents per glass, milk is one of the most affordable ways to include protein in your diet.
Because I have a fear of scrambling eggs in desserts, I first combine all the ingredients, then heat them on the stove. Much easier than trying to pour scalding milk into egg yolks!
- 6 egg yolks
- 3 TBS cornstarch
- 1 tsp vanilla
- 1/3 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup sugar
- 4 cups milk
- 2 cinnamon sticks
- Dash of salt
- In a medium bowl, combine egg yolks and cornstarch until smooth. Add sugar, and mix until smooth.
- Continue adding each ingredient, in the order listed, stirring after each.
- Pour mixture into a cold saucepan, and place over medium heat. Stir frequently, until desired thickness, approximately 15-20 minutes. The mixture should coat the back of a spoon.
- Remove from heat, to cool slightly. Store in an airtight container, in the refrigerator.
It’s now safe to say that I’m comfortable making this tasty treat, which means one thing.. We can retire in Georgia! Haha! Kidding.. Kinda.