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Natilla: Creamy Custard



In a large saucepan, combine the milk with the lemon zest, cinnamon stick and salt and bring to a simmer.
In a large heatproof bowl, using a handheld electric mixer, beat the granulated sugar with the egg yolks at medium speed until they are pale, about 4 minutes.
Beat in the cornstarch slurry.
At low speed, gradually beat in half of the hot milk.
Pour the egg-and-milk mixture into the saucepan and cook the custard over moderate heat, whisking constantly for 18 minutes, until very thick.
Whisk in the vanilla.
Transfer the custard to a large bowl and discard the cinnamon stick and lemon zest.
Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 3 hours.
Spoon the custard into 6 bowls, sprinkle with ground cinnamon and serve.