Name: Atolillo (Simple Custard) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Latin American, Latin
Ingredients: 3 cups milk; 3/4 cup sugar; 3 tablespoons cornstarch; 3 large egg yolks; 1/8 teaspoon salt; 1 cinnamon stick; 2 tablespoons unsalted butter, cut into 2 pieces; 1 teaspoon pure vanilla extract; 2 teaspoons ground cinnamon

Ingredients

6 serv.

3 cups milk
3/4 cup sugar
3 tablespoons cornstarch
3 large egg yolks
1/8 teaspoon salt
1 cinnamon stick
2 tablespoons unsalted butter, cut into 2 pieces
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon

Instructions

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1 Bring milk to boil on stovetop in small saucepan or in microwave-safe bowl in microwave.
2 In a large, heavy-bottomed saucepan whisk together sugar, cornstarch, egg yolks, and salt. While vigorously whisking, add 1/4 cup hot milk to temper, then continue whisking and add remaining milk in a slow, steady stream.
3 Add cinnamon stick and bring the mixture to boil over medium heat, whisking constantly; mixture will thicken to the consistency of yogurt. Continue to boil for 1 to 2 minutes.
4 Remove from heat and stir in butter and vanilla extract. Remove and discard cinnamon stick.
5 Strain custard into large bowl and serve warm with a dusting of ground cinnamon. Alternatively, press a piece of plastic wrap directly onto the atolillo’s surface and refrigerate until cold, then serve chilled.