Mató de Pedralbes (Spanish Maize Custard)
Mató de Pedralbes is a Spanish custard set with maize flour instead of gelatin or a baked water bath. Ten egg yolks make it deep yellow and rich, while the cinnamon sticks steep in the milk as it heats and give a gentle spice. Because it is cooked on the stove and chilled in molds, it turns out cleanly for serving. Rosemary honey is the suggested topping, and it suits the custard well.
Instructions
Pour a glass of the cold milk and stir the maize flour into it until no dry lumps remain. Set it aside.
Put the rest of the milk in a saucepan with the sugar and egg yolks. Beat until the mixture is smooth and evenly blended.
Add the cinnamon sticks and heat the pan. When the mixture starts to boil, pour in the milk and flour mixture and stir well.
Keep cooking and stirring until the custard has thickened.
Take the pan off the heat and lift out the cinnamon sticks. Pour the custard into four oval molds and refrigerate until completely cool.
To serve, turn each custard out of its mold. Accompany with jam or a spoonful of rosemary honey.
Make it personal.
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