Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me!
Cook in double boiler (preferred) or over medium flame stirring constantly until it thickens.
Stir in vanilla & transfer to serving dish.
Powder with cinnamon.
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