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Puerto Rican Breakfast Custard
May 16, 2009

It is even tastier and creamier if you add 1 egg yolk, whipped separately in a cup with some sugar until it turns fluffy and light-yellow in color. Then add to the egg mixture, 1 tsp. of vanilla and 1 tsp. of cinnamon, mixing well. Add some of the milk (can also use evaporated milk instead of whole milk) to the egg mixture, mixing well. To the egg and milk mixture, add your cornstarch mixing well and making sure all lumps are dissolved before pouring into your sauce pan. Then pour the remaining milk and sugar into your sauce pan stirring constantly. Salt is not necessary and should be optional.

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