Natilla

1. 1

   Combine the milk, lime zest, and canela in a saucepan and cook over medium heat until bubbles form around the edges, 3 to 5 minutes.

2. 2

   Meanwhile, combine the egg yolks, heavy cream, sugar, cornstarch, and salt in a large heatproof bowl and whisk until the cornstarch has dissolved and there are no lumps.

3. 3

   Put the bowl on a towel so it doesnt move around.

4. 4

   Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan.

5. 5

   Continue cooking, stirring often, until it coats the back of a spoon.

6. 6

   Strain the mixture and chill over an ice bath.

7. 7

   Place a piece of plastic wrap directly on top so it doesnt form a crust.

8. 8

   When ready to serve, sprinkle some ground canela on top, and enjoy.

* Per serving · 4 servings · Values may vary.