Laura Mariano
Ingredients
- 1 l (1 quart) whole milk
- 5 egg yolks
- 100 g (1/2 cup) granulated sugar
- 40 g (1/3 cup) corn starch
- 2 tsp. vanilla sugar or vanilla extract
- 1 cinnamon stick
Instruction
1. Beat egg yolks with sugar and vanilla sugar using a whisk. Whisk for several minutes until the sugar is almost melted.
2. Mix 150 ml (2/3 cup) of milk with starch. Then pour into egg batter and stir.
3. Pour the remaining milk into a saucepan, add cinnamon stick and heat over medium heat.
4. When the milk starts to boil, remove the cinnamon stick and the resulting skin from the surface. Slowly, stirring constantly, pour the egg batter and stir for a few minutes, until the mass becomes thicker. The cream should be yogurt-thick.
5. Pour the cream into dessert jars or glasses, place a round cookie (I used cookies called “Maria“) on the top and leave it to cool down completely. After that, cover desserts with a plastic wrap and put in a fridge to get cold. You can sprinkle natillas with ground cinnamon before serving.
