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Natilla (Sweet Custard)

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      Title: NATILLA (SWEET CUSTARD)
 Categories: Desserts, Cuba, Update
      Yield: 6 Servings
 
      8 lg Egg yolks
      4 c  Milk
    1/4 c  Cornstarch
      1 c  Sugar
      1 ts Vanilla extract
 
  Cinnamon for dusting or 1 cup sugar for the crust 1. In a bowl, mix
  the egg yolks with 1 cup of the milk. In another bowl, mix the
  cornstarch with another cup of milk, then add the sugar and the
  remaining milk. Strain the egg-yolk mixture through a fine strainer
  into the cornstarch mixture and stir to combine well. 2. In a heavy,
  medium-size saucepan over medium heat, cook the mixture, stirring
  constantly, until thickened, 20 minutes. Remove from heat, add the
  vanilla, and stir to blend. 3. Pour into a serving bowl, let cool to
  room temperature, cover, and refrigerate 2 hours or overnight. Before
  serving, dust with cinnamon. If you are caramelizing the custard,
  cook the sugar in a small, heavy saucepan over medium heat, stirring
  constantly after it starts to bubble, until it is golden brown, 6 to
  8 minutes. Drizzle it over the custard and refrigerate until the
  caramel sets. If you want a crisp sugar crust, pour the custard into
  an ovenproof mold, and refrigerate as directed above. Before serving,
  sprinkle the sugar over the top, and place under a preheated broiler
  just until the sugar melts. Watch closely, as the sugar burns
  quickly. Serve within 10 to 15 minutes. Makes 6 to 8 servings NATILLA
  Sweet Custard
 
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