Marina prepares one of the most classic deserts on the Spanish menu – Natillas – a delicious cinnamon custard.
1 litre of Milk (1.7 UK Pints, 2.1 US Liquid Pints)
250 grm of sugar (half a pound)
9 egg yolks
2 or 3 cinnamon sticks
Put 3/4 of the milk in a saucepan together with half of the sugar and the cinnamon sticks, until it starts simmering. Then turn the hob off and let it cool down for about 1 hour.
In a separate bowl whisk the egg yolks and the remaining sugar and milk. When this mixture is properly mixed, add the warm mixture slowly through a sieve, little by little, while you mix it gently with a wooden spoon. Pour all the mixture back into the saucepan and set the hob at a medium setting, while you continue to mix it with a wooden spoon every now and again. After about 5 or 6 minutes it will start thickening, at this point keep stirring constantly for another 3 or 4 minutes.
Be careful when you finish, at this point it can separate so you need to pour it very quickly into small bowls – as soon as you take it off the hob.
Let it cool down and keep in the fridge for at least 2 hours before serving.
Tip 1 – Before serving sprinkle some cinnamon powder over each bowl. If you like you can also add a biscuit.
Tip 2 – To ensure that the mixture doesn’t separate, you can cook them in a Bain Marie instead.
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