Spanish Natillas With Marias

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READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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