This custard is a very tasty dessert and is often served with fruit, cookies, or pound cake. Although it is called a sauce, the natilla takes center stage rather than the other way around. Many convents serve it in a large bowl and dust freshly ground canela over a stencil to create a religious symbol or figure on top. I particularly like it with fruit such as mango, guava, or berries.

　　

Ingredients

serves 6

　　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

　　

Step 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. 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.

　　

Step 2

Put the bowl on a towel so it doesn’t move around. Gradually whisk half of the hot milk mixture into the egg-yolk mixture, then carefully return everything to the saucepan. Continue cooking, stirring often, until it coats the back of a spoon.

　　

Step 3

Strain the mixture and chill over an ice bath. Place a piece of plastic wrap directly on top so it doesn’t form a crust. When ready to serve, sprinkle some ground canela on top, and enjoy.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.