Spanish Natillas

1. 1

   Dissolve the cornflour in 1/2 cup cold milk, stir well. Set aside.

2. 2

   Heat the remaining milk in a saucepan with the cinnamon stick.

3. 3

   Beat the egg yolks with the sugar.

4. 4

   Add the cold milk mixture to the eggs and sugar.

5. 5

   When the milk is starting to boil, remove the cinamon stick and add the mixture of flour, milk, eggs and sugar.

6. 6

   Stir well over the heat until the custard thickens. Don't boil.

7. 7

   Put the natillas into individual bowls or dessert glasses.

8. 8

   Sprinkle with a little cinnamon powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.