🛒 Ingredients
- 6 egg yolks
- 1 liter whole milk
- 150g sugar
- 1 level tablespoon cornstarch
- 1 vanilla pod or vanilla extract
- Ground cinnamon
- María biscuits
👨🍳 Step-by-step instructions
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Infuse the milk with vanilla over low heat. Do not boil.
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Whisk egg yolks with sugar and cornstarch until pale.
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Gradually add the warm milk to the yolks.
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Return to low heat, stirring constantly until thickened (do not boil).
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Pour into individual bowls. Chill.
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Sprinkle with cinnamon and add María biscuits when serving.
💡 Chef's tip
Never let the custard boil after adding the egg yolks—they will curdle. Cook over very low heat with patience.
📝 Our take
Homemade custards are the most nostalgic dessert in Spain. The store-bought, shelf-stable versions are nothing like these, which have a perfectly silky texture.
🍷 Wine & food pairing
On their own or with a well-chilled Moscatel from Chipiona. Spanish tradition serves them as a midday dessert, with no special pairing needed.
Suggested wine: Moscatel de Chipiona
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