🛒 Ingredients
- 6 egg yolks
- 1 liter whole milk
- 150g sugar
- 1 level tablespoon cornstarch
- 1 vanilla bean or extract
- Ground cinnamon
- Maria biscuits
👨🍳 Step-by-step instructions
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Infuse the milk with the vanilla over low heat. Do not boil.
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Whisk the yolks with sugar and cornstarch until pale.
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Gradually add the warm milk to the yolk mixture.
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Return to low heat, stirring continuously until thickened (do not boil).
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Pour into individual bowls. Cool.
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Dust with cinnamon and add Maria biscuits when serving.
💡 Chef's tip
The custard must never boil after adding the yolks: it would curdle. Cook over very low heat with patience.
📝 Our take
Homemade custard is the most nostalgic dessert in Spain. The tetra‑pack versions have nothing to do with these, which have a perfectly silky texture.
🍷 Wine & food pairing
On its own or with a very cold Moscatel de Chipiona. Spanish tradition serves it as a midday dessert, without a special pairing.
Suggested wine: Moscatel de Chipiona
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