Prep 30 mins
Cook 20 mins
Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me!
- 4 1⁄4 cups milk
- 8 egg yolks
- 1 1⁄2 cups sugar
- 1 cinnamon stick
- 4 teaspoons cornstarch
- 1 piece lemon zest
- 1⁄4 cup water
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- Bring milk, cinnamon, zest & salt to a boil.
- Set aside to cool.
- Dissolve cornstarch in the water.
- Beat together diluted cornstarch, yolks & sugar.
- Add in the milk mixture.
- Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
- Stir in vanilla & transfer to serving dish.
- Powder with cinnamon.
This didn't last long!! It didn't thicken while in the double boiler so I cooked it over direct heat for a bit. It thickened further when chilled. A very happy family! I chose this recipe because I had egg yolks to use, lol. Thank you!