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–+ servings
Cuban Chocolate Maizena (Natilla) on a white plate with a spoon
Author: Neyssa
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Cuban Chocolate Pudding

Creamy and delicately sweet this Cuban chocolate pudding also known as maizena or natilla is a great brunch treat that all generations enjoy!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
 

  • 4 cups of milk
  • 3 egg yolks
  • ⅓ cup of cornstarch
  • 1 envelope of hot cocoa mix (or 2 if you want it richer)
  • ¼ cup of sugar
  • 1 teaspoon of pure vanilla extract
  • pinch of salt (optional)
  • ground cinnamon to garnish

Instructions

  • In a medium pan over medium heat add in 3 cups of milk.
  • While milk is warming in a pan, in a separate bowl add in remaining milk and cornstarch. Whisk together, and then gently whisk in egg yolks and sugar. Set bowl to the side.
  • When milk warms, add in hot chocolate mix and mix to dissolve together.
  • Next, slowly add in cornstarch mix, vanilla extract, and salt. Lower heat to low and continue whisking gently until mixture has thickened, about 10 minutes. (But do not whisk vigorously or the maizena will not thicken as quickly.)
  • Pour mixture into bowls and allow to cook about 5 minutes before garnishing with ground cinnamon and serving.
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