Atolillo (Simple Custard)

Atolillo (Simple Custard)
  • Yield:4 to 6
  • Active time:20 minutes
  • Total time:20 minutes
This recipe appears in:
Dulces: Atolillo (Simple Custard)

Simple pleasures. [Photograph: María del Mar Sacasa]

Understated and unpretentious, this simple custard is a great dessert to end your day with.

Notes: The atolillo will thicken only to the consistency of yogurt, so don't expect it to be thick and pudding-like. However, since this is a starch-bound custard, once the atolillo comes to a boil you must allow it to boil for an additional 1 to 2 minutes to avoid weepy results.

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

Directions

  1. 1.

    Bring milk to boil on stovetop in small saucepan or in microwave-safe bowl in microwave.

  2. 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. 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. 4.

    Remove from heat and stir in butter and vanilla extract. Remove and discard cinnamon stick.

  5. 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.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: