Natilla (Spanish-style Custard)
- 8 egg yolks
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 3 cups whole milk
- 1 cup evaporated milk
- 1 slice of lemon peel
- 1 cinnamon stick
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- ground cinnamon, to taste (optional garnish)
Adapted from hispanickitchen.com
1. In a large bowl, beat the egg yolks, sugar and cornstarch with a whisk or electric mixer on low speed, until the mixture is smooth. Set aside.
2. Next, combine the milk, lemon peel, cinnamon stick and salt in a medium saucepan, and bring to a boil over medium heat, paying attention and stirring occasionally to prevent the milk from burning. As soon as it begins to boil, remove from the heat and let cool for about 5 minutes.
3. Remove the lemon peel and cinnamon stick from the milk. Slowly pour the hot milk over the egg mixture, stirring constantly with a wooden spoon or with the paddle of the mixer set on low speed.
4. Pour the custard mixture back into the saucepan you used to heat the milk. Heat the custard over medium heat, and bring to a boil, stirring constantly.
5. Reduce the heat and cook for 2 to 3 minutes, until the custard thickens. Add the vanilla and remove from the heat.
6. Ladle the custard into 8 dessert glasses. Let the custard cool for 45 minutes, and then place in the refrigerator for 3 hours. Optional garnish: Sprinkle with cinnamon.