Natilla Cuban Custard
Another of my grandmother's recipes. we would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. i have translated this from a spanish recipe, so bear with me if the wording is strange. i am guesstimating on the time as i have not made this myself in 10 years--my grandma always made it for me!!
Steps
Bring milk , cinnamon , zest & salt to a boil.
Set aside to cool.
Dissolve cornstarch in the water.
Beat together diluted cornstarch , yolks & sugar.
Add in the milk mixture.
Strain.
Cook in double boiler or over medium flame stirring constantly until it thickens.
Stir in vanilla & transfer to serving dish.
Powder with cinnamon.
Ingredients
milk, egg yolks, sugar, cinnamon stick, cornstarch, lemon zest, water, salt, vanilla