Spanish vanilla custard with biscuits (Natillas)

1. Split the vanilla pod lengthways and scrape out the seeds. Bring most of the milk to the boil with the vanilla (pod and seeds), cinnamon stick and a strip of lemon peel, leave to stand for 10 minutes, then remove the flavourings.

2. Mix the egg yolks in a bowl with the sugar and the cornflour blended into the remaining cold milk until smooth.

3. Pour the warm milk into the egg mixture in a thin stream, whisking constantly, then pour it back into the pan.

4. Cook over low heat, stirring constantly with a wooden spoon (it mustn't boil!), for 6-8 minutes until thickened and a line drawn with a finger on the back of the spoon stays clear.

5. Pour into small bowls or glasses, place a María biscuit on top of each and, once cool, chill for at least 2 hours.

6. Serve cold, dusted with ground cinnamon.

Tip: The biscuit softens on the custard but doesn't go soggy – this is the classic dessert of Spanish grandmothers.