A traditional custard from Northern Spain.
2 1/4 cups Milk
2 cinnamon sticks
peel of 1 lemon
butter
1 1/2 cups (11 oz) sugar
3/4 cup flour, sieved with a pinch of salt
3/4 cup natural yoghurt
2 eggs
powdered cinnamon
Heat the milk with the cinnamon stick and lemon peel. When it boils, remove from heat and keep.
Heat the oven to 350 F. Grease an appropriately sized tin or tin foil
mould generously with butter and put it in the oven. The sides should be about 2 in high as the quesada rises slightly.
Beat the sugar and flour with the yoghurt and eggs in a bowl. Beat in
the strained milk little by little. Pour the mixture into the hot mold,sprinkle with powdered cinnamon and bake for 35-40 minutes.
