Natilla - Cuban Custard - cooking recipe

Ingredients

4 1/4 cups milk
8 egg yolks
1 1/2 cups sugar
1 cinnamon stick
4 teaspoons cornstarch
1 piece lemon zest
1/4 cup water
1/4 teaspoon salt
1 teaspoon vanilla

Preparation

Bring milk, cinnamon, zest & salt to a boil.
Set aside to cool.
Dissolve cornstarch in the water.
Beat together diluted cornstarch, yolks & sugar.
Add in the milk mixture.
Strain.
Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
Stir in vanilla & transfer to serving dish.
Powder with cinnamon.