The custard recipe is one of the most widely known through Spanish confectioneries. We’re talking about a cream made from milk, sugar, egg yolks, and lemon or vanilla flavoring.
Although we are not certain of its true origin, it is believed to be born from the convents. Its simple recipe, natural properties (coming from the eggs and milk), and its low cost make it a good recipe for the convents, a place where the making of sweets has always been fostered amid an austere culture.
The first step is to separate the yolk from the whites of the eggs. Collect the yolks in a bowl and beat them. Add one cup of the milk. Mix until combined.
Put the rest of the milk in a saucepan and heat. Open up the vanilla bean and mix with the milk.
Add the sugar to the milk mixture in the saucepan and cook over a low heat until it begins to boil.
Add a cup of the mixture to the egg yolks and stir well.
Pour all of the egg yolk mixture into the pan, making sure to leave nothing behind, and remove from the heat. If you don’t want the custard to spoil, it should not be allowed to boil. When the mixture begins to set, it is ready.
Pour the custard into a large bowl for it to cool.
Serve in individual bowls.
Sprinkle a little ground cinnamon on the top of the custard and eat it with a cookie.
To store the custard in the refrigerator, cover it with plastic wrap. This keeps it from spreading its smell to the rest of the food in your fridge.
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