Spanish Natillas

Directions

1. 1
   Dissolve the cornflour in 1/2 cup cold milk, stir well. Set aside.
2. 2
   Heat the remaining milk in a saucepan with the cinnamon stick.
3. 3
   Beat the egg yolks with the sugar.
4. 4
   Add the cold milk mixture to the eggs and sugar.
5. 5
   When the milk is starting to boil, remove the cinamon stick and add the mixture of flour, milk, eggs and sugar.
6. 6
   Stir well over the heat until the custard thickens. Don't boil.
7. 7
   Put the natillas into individual bowls or dessert glasses.
8. 8
   Sprinkle with a little cinnamon powder.