Natilla (sweet custard)

Yield: 6 Servings

Ingredients:

8 lg Egg yolks
4 c Milk
1/4 c Cornstarch
1 c Sugar
1 ts Vanilla extract

Instructions:

Cinnamon for dusting or 1 cup sugar for the crust 1. In a bowl mix the egg yolks with 1 cup of the milk. In another bowl mix the cornstarch with another cup of milk then add the sugar and the remaining milk. Strain the egg-yolk mixture through a fine strainer into the cornstarch mixture and stir to combine well. 2. In a heavy medium-size saucepan over medium heat cook the mixture stirring constantly until thickened 20 minutes. Remove from heat add the vanilla and stir to blend. 3. Pour into a serving bowl let cool to room temperature cover and refrigerate 2 hours or overnight. Before serving dust with cinnamon. If you are caramelizing the custard cook the sugar in a small heavy saucepan over medium heat stirring constantly after it starts to bubble until it is golden brown 6 to 8 minutes. Drizzle it over the custard and refrigerate until the caramel sets. If you want a crisp sugar crust pour the custard into an ovenproof mold and refrigerate as directed above. Before serving sprinkle the sugar over the top and place under a preheated broiler just until the sugar melts. Watch closely as the sugar burns quickly. Serve within 10 to 15 minutes. Makes 6 to 8 servings NATILLA Sweet Custard