Instructions
- In a large bowl, whisk together the Cornstarch and 1 cup of Milk until smooth.
- In a medium saucepan, combine the remaining 3 cups Milk, Sugar, and Salt. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
- Once simmering, slowly pour the Cornstarch mixture into the saucepan, whisking constantly to prevent lumps from forming.
- Continue to cook, stirring constantly, until the mixture thickens significantly and pulls away from the sides of the pan, about 5-7 minutes.
- Remove from heat and stir in the Vanilla extract.
- Pour the Nicuatole into a lightly greased 8x8 inch baking dish or individual ramekins.
- Let cool completely at room temperature, then cover and refrigerate for at least 2 hours to set.
- To serve, cut into squares or unmold from ramekins. Sprinkle with Ground Cinnamon.
