1 Heat milk in a saucepan over medium heat. Meanwhile beat the egg yolks with sugar in a bowl until the mixture is pale yellow and creamy. Add the cornstarch and mix well. Remove the milk from the heat and pour it slowly over the egg yolk mixture, stirring constantly. Return the mixture to the pan and cook over low heat 5 minutes or until thick.
2 Remove the mixture from the heat and add vanilla extract.
3 Pour into a serving bowl or individual bowls; let cool and then refrigerate. Sprinkle with cinnamon before serving.
Advice of Wine to combine
Suggest from Sommelier
The sweet vanilla flavors of this spanish dish peed to be balanced with the sweetness of the mine. A simple late harvest would handle the job nicely.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.