Introduction:
The custard dessert is rich and creamy, sprinkled lightly with cinnamon, giving warmth to any occasion. It is simple but very classy, excellent to have after dinner or along with a cup of tea. This makes it the most loved food by children as it has Cinnamon spice and sweet flavour together
Ingredients:
4 cups whole milk
1 cup granulated sugar
1/2 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Ground cinnamon for dusting
Instructions:
Prepare Milk Mixture:
In a large saucepan over medium heat, warm 3 cups of the milk until barely boiling.
Make Cornstarch Slurry:
Combine remaining 1 cup of milk, cornstarch and egg yolks in another bowl then mix well.
Cook Custard:
Pour this slowly into hot milk whisking to avoid any lumps. Keep stirring for some minutes until thick enough that it sticks on a spoon’s back.
Add Flavor:
Take off from heat then add in sugar, vanilla extract and unsalted butter while stirring.
Pour and Set:
For large bowls, you can pour the custard into a big serving dish. However, make sure it has slightly cooled down before adding ground cinnamon abundantly on top.
Chill:
Refrigerate the custard for at least two hours until set.
Hints for Success:
Avoid Lumps: To avoid any clumps, gradually mix the cornstarch mixture with warm milk while whisking continually.
Smooth Texture: Before pouring it into the serving dish, strain the custard through a fine mesh sieve to ensure extra smoothness.
Cinnamon Topping: While still hot, sprinkle uniformly and then leave the rest for adherence purposes.
Health Benefits:
Protein: Eggs provide a great source of proteins necessary for body repair and growth.
Calcium: A good amount of calcium comes from using milk which helps in maintaining healthy bones.
Antioxidants: Cinnamon is a powerful antioxidant that possesses anti-inflammatory properties.
Nutritional Information: (Per serving)
Calories: Approximately 250 kcal
Protein: 5 grams
Fat: 10 grams
Carbohydrates: 35 grams
Sugar: 28 grams
Fiber: 0 grams
Variations and Substitutions:
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