|Natillas - Spanish egg custard|
- 50 ml Milk
- 2 Tbsp White sugar
- 6 Egg yolks
- 2 Tsp Vanilla extract
- 1 glass Milk (warm)
- 6-8 Maria/Butter cookies
- 1 splash Porto wine (or any other sweet fortified red wine)
- Cinnamon powder (about 1 Tbsp)
First, let us prepare the serving cups (about 6-8 depending on their size). I use glass yogurt/creme brulee cups.
Warm the milk on a deep plate, in the microwave, for about 30 seconds. You just need it to be warm (not boiling.. you're going to put your fingers in this).
Quickly soak the plain butter cookies into the milk (before they are too soft) and place the soaked cookies into the cups (1 cookie in each).
Now that we have that ready..
In a small pot, over medium heat (4/6), place the milk & sugar, whisk in well (, and bring to a boil.
Remove the pan from the heat, and lower the heat to medium-low (2/6).
On the pan, add eggs & vanilla and whisk in. Place back over the medium-low heat, and keep stirring while it cooks (otherwise it will burn).
When it all moves uniformly & foam has disappeared from the edges, it is done.
Pour into individual molds