8 lg Egg yolks
4 c  Milk
1/4 c  Cornstarch
1 c  Sugar
1 ts Vanilla extract

Cinnamon for dusting or 1 cup sugar for the crust 1. In a bowl, mix the egg
yolks with 1 cup of the milk. In another bowl, mix the cornstarch with
another cup of milk, then add the sugar and the remaining milk. Strain the
egg-yolk mixture through a fine strainer into the cornstarch mixture and
stir to combine well. 2. In a heavy, medium-size saucepan over medium heat,
cook the mixture, stirring constantly, until thickened, 20 minutes. Remove
from heat, add the vanilla, and stir to blend. 3. Pour into a serving bowl,
let cool to room temperature, cover, and refrigerate 2 hours or overnight.
Before serving, dust with cinnamon. If you are caramelizing the custard,
cook the sugar in a small, heavy saucepan over medium heat, stirring
constantly after it starts to bubble, until it is golden brown, 6 to 8
minutes. Drizzle it over the custard and refrigerate until the caramel
sets. If you want a crisp sugar crust, pour the custard into an ovenproof
mold, and refrigerate as directed above. Before serving, sprinkle the sugar
over the top, and place under a preheated broiler just until the sugar
melts. Watch closely, as the sugar burns quickly. Serve within 10 to 15
minutes. Makes 6 to 8 servings NATILLA Sweet Custard