Homemade custard, a traditional dessert

Comments

And how rich are the homemade custard? On many occasions for practical reasons, comfort or time, I have to confess I throw out the envelope and they work. They work as long as you don't put an envelope custard bowl and a homemade one next to it, of course.

It is not a dessert that I usually cook, but it is one of those desserts that tastes like home. A dessert that I have seen several generations cook, each using their own ingredients, quantities and tricks. These that I show you are very simple and are delicious if you accompany them with some cookies and ground cinnamon. If after preparing them you don't know what to do with the remaining whites, in Ecocina Recipes we give you a sweet solution: Palmeritas with meringue and almond.

Ingredients

Yolks 4
1/2 l. milk
150 g. of sugar
2 tablespoons of cornstarch
1 stick of cinnamon stick
Cinnamon powder to decorate
Maria cookies to decorate

Crafting

We put heat the milk with the cinnamon stick in a saucepan over high heat. Let it boil for a couple of minutes before removing it from the heat. We strain the milk and reserve.

In another saucepan we add the yolks, the sugar and the cornstarch and we mix with some rods. Once a uniform dough is achieved, add the reserved milk little by little while stirring.

We take the saucepan to the fire and continue stirring, always in the same direction, until the mixture thickens. We don't let it boil; before it does, we remove the saucepan from the heat and continue stirring for a couple more minutes.

We pour the custard into the containers, place a cookie on top and let cool to room temperature.

Sprinkle with cinnamon before serving.

Notes

I like that the cookie gets softThat's why I put it when the custard is still warm. If you prefer them to be crunchy, add them with the cinnamon before serving.
Cornstarch It helps the custard to thicken, depending on the consistency you want it to have, you can add a little less or a little more.
In the photos they have come out very yellow, in reality their color is much "paler"

More information - Puff pastry with meringue and almond