How do I achieve a smooth texture for this vegan natilla?

Constantly stir the custard mixture while it cooks to prevent lumps from forming, ensuring a perfectly smooth dessert.

What gives this vegan natilla its distinctive flavor?

The almond milk is infused with aromatic lemon rinds and a cinnamon stick before the other ingredients are added, providing a unique depth of flavor.

What substitutes for traditional eggs in this vegan custard?

This recipe utilizes a vegan egg product combined with arrowroot powder to achieve the desired thick and creamy custard consistency.

Why are the lemon rinds and cinnamon stick removed from the milk?

They are removed after infusing the milk with their flavors, ensuring a smooth custard without any solid pieces.

How should I serve this vegan natilla?

Pour the thickened custard into individual ramekins and sprinkle generously with ground cinnamon before serving.

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Natilla (Custard)
[Vegan]

DR By: Desiree Rodriguez

Author Bio

Desiree Rodriguez is the creator of Rican Vegan, a wellness and food blog specializing in... Read More

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Creamy vegan natilla custard served in a small ramekin, garnished with a dusting of ground cinnamon.

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Discover more recipes with these ingredients

Natilla (Custard) [Vegan]

191

Dairy Free

Natilla is a Cuban dessert and like other custards it's usually made with egg yolks. Here's a vegan version that substitutes the milk and the egg using some fresh almond milk and some vegan egg. Vegan egg can be used as a substitute for any egg dish in a meal... Read More

Ingredients You Need for Natilla (Custard) [Vegan]

2 cups almond milk
2 lemon rinds
1 cinnamon stick
1/4 cup vegan egg
1 tablespoon arrowroot powder
1/2 cup cane sugar
2 teaspoon vanilla extract
Ground cinnamon for sprinkling

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How to Prepare Natilla (Custard) [Vegan]

In a small pot, add 3/4 cup of the almond milk, the lemon rinds and the cinnamon stick and heat over medium heat until it is about to boil. Remove the pot from the stove and set aside for 5 minutes.
In a bowl, combine the vegan egg with 1 cup of almond milk and whisk until well combined.
Add the sugar and vanilla extract and stir to mix.
In a separate smaller bowl, mix the arrowroot powder and the remaining 1/4 cup of almond milk until the powder is dissolved.
Heat the stove to medium high heat and remove the cinnamon stick and lemon rinds from the pot with the milk. Place the pot back on the heat.
Slowly pour the vegan egg mixture into the pot while constantly stirring the contents of the pot.
Add the arrowroot powder mixture and continue to stir.
Continue to cook the custard while stirring the mixture until it thickens. It is important that you constantly stir the custard to get a smooth texture, if not it will become lumpy.
Once it thickens remove it from the heat and pour the custard into ramekins.
Cover each ramekin with plastic and store in the refrigerator for at least 3 hours before serving.
Sprinkle some ground cinnamon over the custard and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.