Cuban Holiday Cream Custard

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This creamy, lightly spiced Cuban custard is a beloved holiday tradition, especially at Christmas Eve celebrations. Made on the stovetop with milk, egg yolks, cornstarch, lemon zest, and cinnamon, it sets into a smooth, sliceable pudding dusted with ground cinnamon. It is richer and thicker than flan, with the warm, aromatic flavor of a classic Latin Christmas table.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 12 gFat
• 5 gSaturated Fat
• 50 gCarbs
• 0 gFiber
• 36 gSugar
• 8 gProtein
• 85 mgSodium
• 240 mgPotassium
• 195 mgCalcium
• 0.3 mgIron
• 1 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the custard

• 4 cups whole milk
• 1 cinnamon stick
• 1 wide strip lemon peel (yellow part only)
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 4 large egg yolks
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract
• Ground cinnamon, for dusting

Directions

1. Combine the milk, cinnamon stick, and lemon peel in a heavy-bottomed saucepan over medium heat. Heat until small bubbles form around the edge, then remove from heat, cover, and let steep for 5 minutes to infuse the flavors.
2. In a medium bowl, whisk the sugar, cornstarch, salt, and egg yolks together until the mixture is smooth, pale, and slightly thickened, about 1 minute.
3. Remove the cinnamon stick and lemon peel from the warm milk. Slowly pour about 1 cup of the hot milk into the egg mixture while whisking constantly to temper the yolks without scrambling them.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk and return to medium-low heat. Cook, whisking constantly and scraping the bottom and corners, until the custard thickens to a heavy pudding consistency and gently bubbles, about 8 to 10 minutes.
5. Remove from the heat and stir in the vanilla. If any small lumps remain, press the custard through a fine-mesh sieve for a perfectly silky texture.
6. Pour into a 1-quart serving dish, a 9×5-inch loaf pan, or six individual ramekins. Smooth the top and let cool to room temperature, about 30 minutes.
7. Cover with plastic wrap pressed directly onto the surface to prevent a skin, then refrigerate for at least 4 hours or overnight until fully set.
8. Just before serving, dust the top generously with ground cinnamon. Cut into squares or scoop from ramekins and serve chilled.

Cook’s Notes

• This custard is a staple of Cuban Nochebuena (Christmas Eve) celebrations and is traditionally served alongside turrones, buñuelos, and dried fruits.
• For an extra-rich version, replace 1 cup of the whole milk with half-and-half or evaporated milk.
• Whisk constantly while cooking, especially along the bottom and sides, to prevent lumps and scorching; a flat-bottomed whisk works best.
• The custard will continue to firm up as it chills, so do not overcook on the stovetop or it may become too stiff once cold.
• For a grown-up twist, stir in 1 to 2 tablespoons of dark rum or white rum at the end of cooking for a warm, holiday aroma.

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