Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 2 cups |
| Sugar | 4 teaspoons |
| Cinnamon Stick (Dalchini) | 2 inches |
| Lemon Zest | 1 teaspoon |
| Corn Flour | 1 teaspoon |
| Whole Egg | 1 |
| Vanilla Extract | 1 teaspoon |
Instructions
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Heat the Milk: Begin by heating 1 cup of milk in a saucepan, adding the lemon zest, cinnamon stick, and 2 teaspoons of sugar. Make sure not to bring it to a boil; just heat until warm. Once heated, remove from the heat and allow it to cool slightly.
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Prepare the Egg Mixture: In a separate bowl, separate the egg yolk from the white (discard the white). Add the remaining sugar to the yolk and whisk vigorously until the mixture becomes light and fluffy.
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Combine Ingredients: To the egg yolk mixture, add the second cup of milk along with the corn flour. Whisk until smooth, ensuring there are no lumps.
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Simmer the Milk: Remove the cinnamon stick from the warm milk and return the milk to the stove, keeping it on low heat. Stir in the vanilla extract.
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Thicken the Custard: Gradually pour the milk and corn flour mixture into the warm milk, whisking continuously until the mixture thickens to your desired consistency.
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Chill: Once thickened, turn off the heat and pour the custard into ramekin molds. Refrigerate for at least 2 hours before serving.
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Serve: Enjoy the Custard Milk as a delightful dessert, paired beautifully with bread pudding, a rich caramel bread pudding, or simply with a slice of warm lemon pound cake for a comforting finish to your meal.
This rich and creamy custard is a cherished dessert that captures the essence of traditional Mexican cuisine, perfect for sharing with family and friends.