Natillas, the spanish egg custard

Ingredients

• 2 cups milk
• 1 cinnamon stick
• zest of 1 lemon
• 1/3 cup sugar
• 1 Tbsp corn starch
• 3 egg yolks
• 4 round biscuits
• cinnamon

Materials

• clay ramekin

Preparation

• Boil the milk with the cinnamon stick and the lemon zest. Let it infuse.
• In a bowl, mix the egg yolks with the sugar until the mixture becomes creamy and pale. Add the corn starch and mix well.
  
• Once the milk has boiled, remove the cinnamon stick and lemon zest, gradually add it to the previous mixture, then return it all to the saucepan. Thicken over medium/high heat, stirring constantly with a whisk.
• When the mixture reaches the desired thickness, pour it into serving ramekins, and refrigerate for 3 hours.
  
• After this resting time, sprinkle each custard with cinnamon and place a biscuit on top.
• And there you have it, your Natillas are ready!
  

Observations

The biscuit: If you do not want your biscuit to be too crunchy, place it on the cream before refrigerating. The biscuit will soak and become softer.

Questions

Photos of members who cooked this recipe