1 stick of cinnamon
8 egg yolks
6 Maria biscuits (or Rich Tea biscuits)
30 minutes cook / 30 minutes cool / serves 6
Save about 1/2 cup milk. Pour the rest of the milk into a saucepan with the cinnamon stick and heat on low.
Beat the egg yolks with the sugar. Dissolve the cornflour into the saved cold milk, and then add to the eggs and sugar.
When the milk is starting to boil, remove the cinnamon stick and slowly pour into the mix of cornflour, milk, eggs and sugar while stirring to prevent the eggs scrambling. Then stir over the heat until the custard thickens: do not bring to the boil.
Place one Maria biscuit in each individual bowl and pour the custard into it. Sprinkle with a little cinnamon powder. Leave to cool and serve at room temperature or slightly cooler than: the top layer may become solid-ish, which you can prevent by covering with cling film adhered to the surface of the natillas.
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