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Natilla with panela

• 2 cups of Panela Cristal de Caña
• 1 liter of milk
• 1 cinnamon stick
• ½ cup of cornstarch
• 4 egg yolks
• 1 teaspoon of vanilla extract (optional)
• Ground cinnamon for sprinkling (optional)

1. Heat the milk over medium heat. Add the panela and cinnamon. Stir constantly to dissolve the panela in the milk.
2. While the mixture is heating, separately combine the cornstarch with a little cold milk to form a smooth paste.
3. When the milk with panela is hot but not boiling, remove the cinnamon and add the cornstarch mixture, stirring constantly to prevent lumps.
4. Continue cooking over medium-low heat, stirring constantly, until the mixture thickens.
5. Beat the egg yolks in a bowl and gradually add a small amount of the hot pudding mixture to the yolks, whisking to prevent the eggs from cooking.
6. Pour the egg mixture into the pot with the hot pudding, stirring quickly to incorporate everything.
7. Continue cooking over low heat for a few minutes, stirring until the pudding reaches the desired consistency.
8. Remove the pot from the heat and add the vanilla extract.
9. Pour the pudding into individual containers.
10. Let cool to room temperature and refrigerate for at least 2 hours before serving.
11. If desired, sprinkle with ground cinnamon before serving.