Natillas "Spanish Vanilla Custard"
Oh, do I love natillas!! I had this for dessert after lunch one hot day working in Spain and have had it every time since! I ask for this so often, the waitress at the lunch restaurant we go to doesn't even ask me what I want for dessert anymore...she just brings me natillas! This is essentially a custard, and it is easy to make! Just don't overcook it like I did the first time. Then you have custard and scrambled eggs--not the best! Give it a try, it is one of my absolute favorite Spanish dessert recipes!  
Serves: 4Preparation time: about 15 minutes INGREDIENTS 5 1/2 cups of milk 6 egg yolks 1/2 cup sugar 1 ts corn starch 1/2 ts cinnamon 1/2 ts ground nutmeg 1 TB rum 1 ts vanilla DIRECTIONS Reserve a small glass of the cold milk and put the rest of the milk in a medium sauce pan. Slowly heat the milk, cinnamon, nutmeg and rum over medium heat. While the milk heats, beat together the sugar and the yolks. Mix the corn starch with the glass of cold milk and add to the eggs and sugar. Add the vanilla to the egg mixture. As with any custard, I would suggest tempering the eggs. This means that once the milk just starts to boil add a small amount of the hot milk (about 1/3 cup) to the eggs and stir vigorously. This slightly heats the egg mixture and helps avoid getting scrambled eggs. Now add the egg mixture back into the hot milk and cook until the mixture thickens. Do not let it boil and do not overcook it! You will get scrambled eggs! Once it starts to thicken, put in small bowls and chill overnight. Enjoy!  
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