Spanish Natillas With Marias - cooking recipe

Ingredients

8 egg yolks
1 quart milk, divided
3/4 cup sugar
1 teaspoon cornstarch
1 stick cinnamon
4 -6 biscuits (Maria's brand)
ground cinnamon, for dusting

Preparation

In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside.
Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil.
In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well.
Bring the saucepan of milk to a boil. When it is just coming to a boil, add the egg yolk mixture. Mix well and stir until custard thickens, but do not let it return to a boil.
Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls.
Sprinkle with ground cinnamon.
The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard.