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Mató de Pedralbes (Catalan cornmeal milk custard)
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Method
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- Stir the corn flour into a glass of cold milk until smooth.
- Pour the rest of the milk into a saucepan, add the sugar and egg yolks, and whisk together well.
- Add the cinnamon sticks and heat the mixture. Once it starts to boil, pour in the corn-flour milk, mix well, and cook until thickened.
- Remove from the heat, take out the cinnamon sticks, and pour into four oval molds, then refrigerate until fully cooled.
- Before serving, unmold the custards and serve with jam or rosemary honey.
Source: Wikibooks Cookbook – Mató de Pedralbes (Spanish Maize Custard) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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