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Vanilla Custard recipe
from
All About Cuban Cooking cookbook courtesy of Josefina Alvarez
8 egg yolks
2 cups of milk
4 tsp corn starch
1 tsp vanilla
1 stick cinnamon
1 tsp grated lemon rind
1/4 tsp salt
1/4 cup water
1 1/2 cup sugar
Bring milk to a boil with cinnamon, salt and lemon
peel. Let cool to room temperature. In separate bowl, beat egg yolks
and sugar, dissolve corn starch in water. Mix all ingredients except
vanilla. Cook over medium flame until fluid thickens. Add vanilla
and serve in individual dishes, sprinkle with powdered cinnamon.
serves
4
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