Sweet World #16: Cinnamon Pudding (Natilla de Canela)

This pudding was shared with me from one of my viewers in Sonora, Mexico. It's smooth and creamy and the cinnamon gives it a wonderful flavor. Thanks, Annie!

- Recipe -

● 2/3 cup sugar

● 2 T. cornstarch

● 3 cups 2% milk

● 3 egg yolks

● 1 cinnamon stick

● 1-1/2 t. cinnamon

1. Whisk the sugar and cornstarch together in a medium saucepan. Slowly whisk in the milk. Then add the yolks and cinnamon stick.

2. Bring mixture to boil over medium-high heat, stirring constantly with whisk. (This takes about 7-8 minutes.) Then reduce the heat to medium and cook, whisking constantly for about 1 to 2 minutes, until pudding is thick. Remove the pan from the stove.

3. Take out the cinnamon stick and pour the pudding through a strainer into a medium bowl, pressing the pudding through with a spatula. Leave any cooked egg bits or cornstarch lumps in the strainer. Add the cinnamon and whisk until the cinnamon is completely mixed in.

4. Leave the pudding on the counter for 30 minutes, until it is luke warm. Then place in the refrigerator to completely cool down.

Original recipe from from Annie in Sonora, Mexico.

Download pdf recipe for: Cinnamon Pudding (Natilla de Canela)