He elegido esta receta porque mi abuela siempre hace este postre cuando voy a comer a su casa por eso esta receta la asocio con mi abuela y como ella es muy importante para mí por eso he elegido esta receta.
Mario Gómez Fernández, 3º ESO
Custard/ Natillas
Ingredients
- 500 ml of whole milk 2
- 65 grams of sugar
- 4 egg yolks
- tablespoon of cornstarch
- vanilla pod
- cinnamon stick
- the peel of one lemon
- Maria cookies
- Ground cinnamon
Elaboration
- We begin by infusing the milk with the cinnamon, vanilla pod, and lemon peel. We split the vanilla pod to remove the seeds, which we then add, along with the peel, removing the bitter white part.
- When the milk starts to boil, remove from the heat, cover, and let it cool completely and infuse, which will take about half an hour.
- Meanwhile, mix the egg yolks with the sugar until pale. Then add the flour and continue mixing with a whisk.
- Add the cold, strained milk to a metal bowl and place it in a double boiler until it thickens. This may take about 10-15 minutes; you should be patient; it will thicken in the end, so it won’t.
- Pour the mixture into small individual bowls and place a Maria cookie on top. Place in the refrigerator for at least two hours to chill.