Cinnamon Custard with Berries
In a medium bowl, stir together cornstarch and cinnamon; whisk in the cold water. Add 1 1/2 cups of the milk, the egg yolks and sugar. Whisk to dissolve the cornstarch mixture. Set aside.Advertisement
In a medium saucepan, heat the remaining 2 cups milk over low heat until bubbles appear around the edges of the saucepan.
Slowly stir cold milk mixture into hot milk in saucepan. Cook and stir over medium heat for 20 to 25 minutes or until thickened and bubbly. Stir in vanilla.
Cover with plastic wrap, placing plastic wrap directly on surface of the cooked mixture. Chill in the refrigerator for at least 5 hours or up to 24 hours. (It should thicken to the consistency of custard.) Serve with fresh berries. Garnish with mint leaves.
Tip: We do not recommend using sugar substitutes for this recipe.
1 fat, 1/2 milk, 1/2 starch