1. Put the milk in a saucepan with the cinammon stick and heat. Save a small glass
of cold milk.
2. Beat the egg yolks with the sugar. Dissolve the cornflour
in the cold milk, stir well and then add to the eggs and sugar.
3. When
the milk is starting to boil, remove the cinammon stick and add the mixture of
flour, milk, eggs and sugar. Stir well over the heat until the custard thickens.
Don't boil.
4. Put the natillas into individual bowls or dessert glasses.
Sprinkle with a little cinammon powder.
Tips and ideas:
Spanish natillas
-
Many Spanish cooks add a biscuit
to the natillas mixture when they are pouring it into the individual bowls. The
biscuit sometimes rises and as the natillas cool, becomes soft. A bit like a Spanish
version of stale cake in English trifle. If you want to do this, choose a plain
biscuit (the Spanish "Maria" biscuits are what Spanish people use).
