Natillas

Instructions

1. In a saucepan, heat the milk with the cinnamon stick and lemon zest until it just starts to simmer, then take off the heat and let it infuse for 10 minutes.
2. In a bowl, whisk the egg yolks with the sugar, cornflour and vanilla until smooth and pale.
3. Remove the cinnamon and zest from the milk, then gradually pour the hot milk over the egg mixture, whisking constantly.
4. Return everything to the saucepan over low heat and stir constantly with a spatula until it thickens, 5 to 7 minutes.
5. When the custard coats the spatula, take it off the heat straight away so it doesn't catch on the bottom.
6. Pour into individual dishes and sprinkle with cinnamon.
7. Let it cool, then refrigerate for at least 2 hours before serving chilled, with biscuits on the side if you like.