Brazo Gitano Acaramelado

Custard-Filled Jelly Roll with Meringue and Caramel

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

At least 2 hours in advance, make the natilla (custard) filling: In a heavy 2-quart saucepan, combine the milk with the cinnamon and lemon zest. Bring the milk just to a simmer over medium-high heat. Remove from the heat and set aside.

With an electric mixer or whisk, beat the egg yolks, sugar, and cornstarch until pale yellow. With a slotted spoon, remove the cinnamon and lemon zest