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Categories:Viewed: 12 - Published at: 6 years ago
Ingredients
- 1/2 tbsp Instant coffee
- 1 tbsp Water
- 2 biscuits Biscuit (I used Marie biscuit)
- 250 ml Milk
- 1/4 Lemon zest
- 1 Egg yolk
- 1 1/2 tbsp Sugar
- 1/2 tbsp Katakuriko (or cornstarch)
- 1 tsp Rum
- 1 Cinnamon
Method
- Mix the ingredients and make a strong coffee in a bowl.
- Soak the biscuit.
- In a separate bowl, place the biscuit from Step 1 at the bottom.
- If you like the coffee flavor, you can add the remaining coffee from Step 1.
- Put the milk and lemon zest in a sauce pan.
- Warm until just before it starts to boil and milk is infused with lemon zest.
- Put the ingredients marked into a bowl and mix well.
- Add the milk from Step 3 into the mixture of Step 4, and mix well.
- Discard the lemon zest.
- Put the mixture of Step 5 back into the sauce pan and simmer over low heat until it thickens (stir constantly with a wooden spatula to keep the natillas from burning).
- When Step 6 has cooled, add the rum.
- Pour into the bowl of Step 2.
- Chill very well in the refrigerator.
- Serve the natillas sprinkled with cinnamon.
