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.
- Yield:4 to 6
- Active time: 20 minutes
- Total time:20 minutes
- 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
Bring milk to boil on stovetop in small saucepan or in microwave-safe bowl in microwave.
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.
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.
Remove from heat and stir in butter and vanilla extract. Remove and discard cinnamon stick.
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.