Natilla

• 3 cups whole milk
• 2 long strips lime zest
• 1 (3- to 4-inch) piece canela
• 4 egg yolks
• 1 cup heavy cream
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• Freshly ground canela, for sprinkling

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. 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. Put the bowl on a towel so it doesnt move around.
4. Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan.
5. Continue cooking, stirring often, until it coats the back of a spoon.
6. Strain the mixture and chill over an ice bath.
7. Place a piece of plastic wrap directly on top so it doesnt form a crust.
8. When ready to serve, sprinkle some ground canela on top, and enjoy.

milk, long strips lime zest, canela, egg yolks, heavy cream, sugar, cornstarch, salt, freshly ground canela

Taken from www.epicurious.com/recipes/food/views/natilla-384206 (may not work)