Learn how to make the popular Spanish dessert, a local variation on custard
4 tbsp white sugar
3 egg yolks
1 tbsp cornflour
1 tbsp vanilla bean paste
500ml full fat milk
Whisk all the ingredients together in a pot, put on a high heat and stir until it comes to the boil.
At this point, turn down the heat a bit and cook until the mixture becomes nice and thick. Stir every so often so that the mixture doesn’t burn.
Once it has thickened sufficiently, place in ramekins or serving bowls and leave to cool. Once cool, place in the fridge until ready to be served. Serve with some galletas María.
Helen Vass is a British baker based in Barcelona. She is a self-taught baker and has been producing delicious cakes, cookies and cupcakes for 20 years. As well as writing recipes and sharing her passion on the web through her popular blog, www.thediaryofacakemaker.com, Helen teaches baking classes in various locations throughout Barcelona.