Plain Custard or Custard Filling

This plays the same roles as a simple boiled custard or pastry cream in European cooking. In one version it is eaten as a pudding; when made thicker it is a filling for cakes and pastries. The method of cooking is identical expect that the pudding uses the larger amounts of milk and sugar suggested below and often contains the stick of canela broken into thin, delicate slivers that are left in rather than removed.

Strain the beaten egg yolks if you’re worried about stringy bi