Directions
1.
Heat the milk (minus one glass) in a saucepan over medium fire. Pop in the cinnamon stick.
2.
Dissolve the cornflour in the cold milk.
3.
Beat the egg yolks with the sugar. Mix in the cornflour with the milk.
4.
Before the milk starts to boil, take out the cinnamon stick and then mix in the egg and milk mixture. Stir over low heat until it becomes a custard. Donât let it boil.
5.
Pour the natillas into a bowl or separate dessert glasses. Garnish with cinnamon powder.
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