Mató de Pedralbes

Pour the litre of milk into a heavy-bottomed saucepan and place over medium heat. Add the cinnamon sticks and bring the milk to a gentle simmer, stirring occasionally.

In a small bowl, whisk together the maize flour with 2-3 tablespoons of cold water to form a smooth paste without lumps.

Slowly pour the maize flour mixture into the simmering milk while stirring continuously to prevent lumps from forming. Cook for 3-4 minutes, stirring constantly.

In a separate bowl, whisk together the 10 egg yolks with the quarter kilo of white sugar until the mixture becomes pale and creamy.

Remove the saucepan from heat and let the milk cool slightly for 1-2 minutes. Remove the cinnamon sticks with a slotted spoon.

Slowly temper the egg yolk mixture by adding it to the warm milk while whisking constantly. Pour in small amounts initially to avoid scrambling the yolks.

Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take 4-5 minutes.

Pour the warm custard into individual serving dishes or bowls. Allow to cool to room temperature, then refrigerate for at least 1 hour before serving.