Natilla (Sweet Custard)

1. 1

   Heat 1 cup of milk and cinnamon, until boiling.

2. 2

   Remove from heat and dissolve cornstarch in a little water.

3. 3

   Mix the remaining cold milk with the cornstarch solution.

4. 4

   Mix egg yolks and Splenda together into the cold milk and add the hot milk mixture.

5. 5

   Heat over medium heat until thick, stirring constantly.

6. 6

   Remove from heat when thickened and add the vanilla extract and mix well.

7. 7

   If you have a problem getting it to slightly thicken, you can add a little more cornstarch, but it is not supposed to be too thick.

8. 8

   Allow to cool and get firm in refrigerator and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.