Ariso Recipes
Spanish Vanilla Custard (Natillas de Leche)
Last update date: February 24, 2012
Spanish Vanilla Custard - A rich and creamy dessert infused with aromatic vanilla, cinnamon, and zesty lemon zest, perfect for a sweet treat.
2 hours and 30 minutes
Mexican
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Ingredients
4
How To Cook?
1
In a saucepan, heat 1 cup of milk with lemon zest, cinnamon stick, and 2 teaspoons of sugar. warm the milk without boiling.
2
Once the milk is hot, turn off the heat and set it aside to cool.
3
In a separate bowl, separate the egg yolk from the white, and discard the egg white. add the remaining sugar to the egg yolk and whisk until it becomes fluffy.
4
Mix the remaining 1 cup of milk with 1 teaspoon of corn flour into the egg yolk mixture. whisk well until there are no lumps.
5
Remove the cinnamon stick from the warm milk and place the milk back on the stove over low heat.
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