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, then gradually pour the milk into the egg mixture. Return everything to the saucepan and cook over medium-high heat until thickened, 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 cookie: If you don't want it to be too crunchy, place it on the custard before refrigerating. The cookie will absorb the cream and become softer.

Questions

Photos of members who cooked this recipe