In San José (Saint Joseph, March 19th) it is traditional in many places of Spain to eat custard for dessert. This is the traditional recipe.
INGREDIENTS (4 people) :
1 liter of whole milk
6 egg yolks *
220 grams (7.7 oz) of sugar
2 tablespoons cornstarch
1 cinnamon stick
1 lemon
Optional: cinnamon powder
* If you do not know what to do with the whites, I recommend that you buy pasteurized yolks.
In a bowl we mix the beaten yolks with the cornstarch and a glass of cold milk until all the lumps are dissolved. We reserve.
In a saucepan over medium-low heat pour the rest of the milk, sugar, cinnamon stick and lemon peel without the white part that bitter (that is, peel the lemon carefully until you get a translucent peel). We stir continuously to prevent sugar from burning. We boil and reduce the heat to prevent overflow.
We incorporate the yolks into the milk and with a rod we beat with force to dissolve possible lumps and then more slowly until it begins to thicken (the yolks curdle the solution). We must avoid boiling again or it could be spoiled.
When it has thickened - indeed they are not too thick, rather like a homemade mayonnaise - we remove from the heat and pour into individual bowls that will be taken directly to the diner or in a fountain from where it will be distributed, to taste.
It is served with cinnamon sprinkled on top. They are really yummy!
