New Mexican Natillas: Cinnamon Comfort Custard

In a medium saucepan, combine the milk, sugar, and 1 teaspoon of ground cinnamon. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.

In a small bowl, whisk together the cornstarch and 1/4 cup of cold milk until smooth. This creates a slurry that will help thicken the custard.

Slowly pour the cornstarch slurry into the warm milk mixture, whisking constantly to prevent lumps from forming.

Continue to cook over medium heat, stirring constantly, until the mixture begins to thicken and coats the back of a spoon. This should take about 5-7 minutes.

In a separate small bowl, whisk the egg yolks lightly.

Temper the egg yolks by slowly drizzling about 1/4 cup of the hot milk mixture into the yolks, whisking constantly. This prevents the yolks from scrambling when added to the hot mixture.

Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for another 2-3 minutes, or until the custard is smooth and thickened.

Remove the saucepan from the heat and stir in the vanilla extract.

Pour the natillas into individual serving dishes or ramekins.

Sprinkle the tops of the natillas with the remaining 1/4 teaspoon of ground cinnamon.

Let the natillas cool slightly at room temperature, then cover and refrigerate for at least 2 hours, or until chilled.

Serve chilled and enjoy!