I’ve been moping around the house because my kids have gone back to college. The house is so silent, my current mood is sad and weepy. Usually to give me a lift I’d head to B&N to have a cup of expresso and purchase a new book, but none of my authors have releases so instead I cooked one of my favorite comfort food. There are recipes for Natilla (Spanish custard) all throughout Latin America, here’s my favorite:
Ingredients:3 cups of milk, 1 lemon peel, 1 cinnamon stick, 3/4 cup of sugar, 3 tablespoons cornstarch, 3 egg yolks, 1 tsp. vanilla extract
- In a large saucepan, combine the milk, the lemon peel and cinnamon stick.
- Cook in medium heat.
- Add slowly the sugar, mixing until it has dissolved.
- Separately, combine the cornstarch with a little bit of the milk that you had reserved from the 3 cups of the recipe.
- Beat egg yolks and add one by one to the cornstarch/milk batter.
- Slowly add the egg/cornstarch mixture to the saucepan. Cook until it starts to boil and the custard thickens.
- Remove from stove. Add the vanilla extract. And chill.
- Optional: You may dust the custard with cinnamon or just serve with a butter or shortbread cookie as decoration. Plus they are darn good with the custard.
Note: I used to serve this custard warm as breakfast-think of it as a yummy oatmeal. My kids loved it!