Homemade Spanish Natillas with Lemon and Cinnamon

What you need

• 1 l (4 cups) whole milk
• 1 cinnamon stick
• 2 pieces lemon peel, wide strips, no white pith
• 1 tsp vanilla extract
• 5 large egg yolks
• 120 g (1/2 cup plus 1 tbsp) granulated sugar
• 20 g (2 tbsp) cornstarch
• ground cinnamon, for dusting

Method

Restated from the original video

1. 1

   Pare 2 wide strips of lemon peel with a vegetable peeler, leaving the white pith behind.

2. 2

   Set aside 100 ml of the milk. Heat the rest in a saucepan with the cinnamon stick, lemon peel and vanilla until steaming but not boiling.

3. 3

   Remove from the heat, cover and steep for 15 min.

4. 4

   Stir the cornstarch into the reserved cold milk until no lumps remain.

5. 5

   Whisk the yolks with the sugar until pale, 1-2 min, then whisk in the cornstarch mixture.

6. 6

   Lift the cinnamon stick and lemon peel out of the steeped milk and warm it again over medium-low heat until steaming.

7. 7

   Pour a ladle of the hot milk into the yolk mixture while whisking, then a second ladle. This warms the yolks gently so they do not scramble.

8. 8

   Pour the yolk mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens and a few bubbles break the surface, 6-8 min.

9. 9

   Strain the custard through a sieve into 6 small bowls or glasses.

10. 10

    Let cool for 20 min at room temperature, then refrigerate for at least 2 hours until set.

11. 11

    Dust with ground cinnamon just before serving.

Imported from visitsouthernspain.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.