CUSTARD

For the end of Easter, I’ve prepared this traditional and easy recipe, but also delicious.

Ingredients (4-5 servings):
500 ml of milk
3 egg yolks
3 tablespoons of sugar
1 tablespoon of cornstarch
½ teaspoon of vanilla paste
1 cinnamon stick
Lemon zest
4-5 Marie biscuits
Ground cinnamon

Boil 400 ml of milk with the cinnamon stick, the vanilla and the lemon zest for 10 minutes.
Mix the remaining milk with the cornstarch.
Beat the yolks with the sugar.
Remove the cinnamon stick and the lemon zest; add the milk with the cornstarch and stir.
Add the yolks with the sugar and put it 10 minutes over a low heat, keep stirring.
When it gets thick enough, pour it in the containers and place a biscuit on the top and dust some ground cinnamon.

Refrigerate for at least two hours; and they can be perfectly fine for 4 or 5 days.