Spanish Natillas

Recipe by Alskann
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READY IN: 30mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve the cornflour in 1/2 cup cold milk, stir well. Set aside.
  • Heat the remaining milk in a saucepan with the cinnamon stick.
  • Beat the egg yolks with the sugar.
  • Add the cold milk mixture to the eggs and sugar.
  • When the milk is starting to boil, remove the cinamon stick and add the mixture of flour, milk, eggs and sugar.
  • Stir well over the heat until the custard thickens. Don't boil.
  • Put the natillas into individual bowls or dessert glasses.
  • Sprinkle with a little cinnamon powder.
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