Rich and Creamy Natillas

Ingredients

Whole milk

2 cups

Granulated sugar

1/2 cup

Pure vanilla extract

1 teaspoon

Eggs

4 yolks

Cornstarch

2 tablespoons

Ground cinnamon

for garnish

Instructions

1. In a large saucepan, combine the whole milk, granulated sugar, and pure vanilla extract. Warm over medium heat until it begins to simmer, then reduce heat to low.
2. In a separate bowl, whisk together the egg yolks and cornstarch until a smooth paste forms.
3. Gradually pour the hot milk mixture into the egg mixture, whisking continuously to prevent the eggs from curdling. This is called tempering the eggs.
4. Once fully combined, return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens to a custard-like consistency and can coat the back of a spoon.
5. Pour the natillas into individual serving dishes. Sprinkle each with a dusting of ground cinnamon while still warm.
6. Refrigerate the natillas for at least 2 hours, or until set, before serving.