Natilla

Directions

1. 1
   Combine the milk, lime zest, and canela in a saucepan and cook over medium heat until bubbles form around the edges, 3 to 5 minutes.
2. 2
   Meanwhile, combine the egg yolks, heavy cream, sugar, cornstarch, and salt in a large heatproof bowl and whisk until the cornstarch has dissolved and there are no lumps.
3. 3
   Put the bowl on a towel so it doesnt move around.
4. 4
   Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan.
5. 5
   Continue cooking, stirring often, until it coats the back of a spoon.
6. 6
   Strain the mixture and chill over an ice bath.
7. 7
   Place a piece of plastic wrap directly on top so it doesnt form a crust.
8. 8
   When ready to serve, sprinkle some ground canela on top, and enjoy.