Natillas madrileñasMadrid-Style Vanilla Custard

Infuse the milk with vanilla

• 1 Reserve 200ml of the 1000ml milk in a heatproof bowl holding at least 1.5L.
• 2 Split 1 vanilla bean lengthwise and scrape out the seeds with the back of a knife.
• 3 Put the remaining 800ml milk, 75g granulated sugar and the vanilla seeds and bean in a 2L saucepan.
• 4 Warm over medium heat; turn off the heat when small bubbles appear around the edge.

Combine the yolks and cornstarch

• 1 Add 100g granulated sugar, 20g cornstarch and 6 egg yolks, in that order, to the reserved 200ml cold milk.
• 2 Mix with a whisk without beating in air until no lumps remain.

Temper the yolks with warm milk

• 1 Strain the warm milk from the saucepan into the bowl of yolks a little at a time, stirring with a spatula.
• 2 Once mixed, strain again into the saucepan and discard the vanilla bean.

Thicken over low heat

• 1 Set the saucepan over low heat and stir constantly with a spatula, sweeping the bottom and sides.
• 2 Allow about 10–15 minutes; turn off the heat when the custard thickens.

Cool the custard in an ice bath

• 1 Transfer the custard to a heatproof bowl holding at least 1.5L and set it in a larger bowl of ice water.
• 2 Cool for about 15 minutes, stirring occasionally with a spatula. Add ice when it melts.

Chill and portion into dishes

• 1 Press plastic wrap directly onto the custard surface and refrigerate for about 2 hours.
• 2 Once chilled throughout, stir smooth with a spatula and divide equally among small dishes for the number of diners.
• 3 Divide 1g ground cinnamon among the portions and dust their surfaces.