INGREDIENTS

INSTRUCTIONS

Cinnamon for dusting or 1 cup sugar for the crust 1. In a bowl, mix
the egg yolks with 1 cup of the milk. In another bowl, mix the
cornstarch with another cup of milk, then add the sugar and the
remaining milk. Strain the egg-yolk mixture through a fine strainer
into the cornstarch mixture and stir to combine well. 2. In a heavy,
medium-size saucepan over medium heat, cook the mixture, stirring
constantly, until thickened, 20 minutes. Remove from heat, add the
vanilla, and stir to blend. 3. Pour into a serving bowl, let cool to
room temperature, cover, and refrigerate 2 hours or overnight. Before
serving, dust with cinnamon. If you are caramelizing the custard,  cook
the sugar in a small, heavy saucepan over medium heat, stirring
constantly after it starts to bubble, until it is golden brown, 6 to  8
minutes. Drizzle it over the custard and refrigerate until the  caramel
sets. If you want a crisp sugar crust, pour the custard into  an
ovenproof mold, and refrigerate as directed above. Before serving,
sprinkle the sugar over the top, and place under a preheated broiler
just until the sugar melts. Watch closely, as the sugar burns  quickly.
Serve within 10 to 15 minutes. Makes 6 to 8 servings NATILLA  Sweet
Custard  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 83
Total Fat: 9.2g
Cholesterol: 258.9mg
Sodium: 88.2mg
Potassium: 254.3mg
Carbohydrates: 46.9g
Fiber: <1g
Sugar: 41.7g
Protein: 9g