Natilla

Method

Heat the milk with condensed milk in a large saucepan over medium heat, stirring occasionally until it begins to steam. In a small bowl, whisk together cornflour with 120ml cold milk until smooth, then slowly add this mixture to the hot milk whilst whisking constantly to prevent lumps. Continue stirring for 8-10 minutes until the mixture thickens noticeably. Remove from heat and stir in cinnamon, cloves, vanilla and salt. In another bowl, lightly beat the egg yolks, then temper them by slowly adding spoonfuls of the hot mixture whilst whisking continuously, before adding the eggs back into the saucepan. Return to low heat and stir gently for 2-3 minutes without boiling. Pour into individual serving bowls or a large shallow dish, dust generously with cinnamon, and refrigerate for at least 2 hours before serving.