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While there are several Natilla recipes already on the site, this one is a bit different in that it incorporates a biscuit into the custard. This makes me think of a dessert my mom would make when we were kids, but it was jello based with graham crackers in it.
- In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside.
- Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil.
- In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well.
- Bring the saucepan of milk to a boil. When it is just coming to a boil, add the egg yolk mixture. Mix well and stir until custard thickens, but do not let it return to a boil.
- Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls.
- Sprinkle with ground cinnamon.
- The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard.