A Basque Custard Natillas

This is not your average natillas!!!! This is a liquid custard.... Delicious!!!!

Steps

In a saucepan , combine the cream and cinnnamon sticks , and bring them to a boil over medium-high heat.

Reduce the heat to low , and cook gently for about 10 minutes , until the cream is infused with the cinnamon.

Set the pan aside so the cream can cool.

In a bowl , whisk together the eggs , sugar , and vanilla until they are well mixed.

Add the cream and cinnamon sticks , and whisk well.

Heat 1 to 2 inches of water in the bottom pan of a double boiler , and transfer custard mixture to the top pan , or set the bowl over a saucepan containing 1 to 2 inches of hot water.

Bring the water to a boil , and cook the sauce , stirring constantly , for about 30 minutes or until it thickens , adding more hot water to the bottom pan if necessary.

Remove the top pan or the bowl from over the hot water , and let the custard cool.

Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container , and refrigerate the natillas for at least 4 hours , until it is cool.

St.

Ingredients

heavy cream, eggs, sugar, vanilla extract, ground cinnamon, cinnamon sticks