Papanteca Dessert

• 8 1/2 cups milk
• 1 vanilla bean
• (or 6 teaspoons vanilla)
• 10 egg yolks
• 2 cups sugar
• 1/4 cup cornstarch
• 3/4 cup chopped almonds cinnamon (optional)

In a thick pan, heat milk and vanilla. Remove from heat once liquid boils. In a deep bowl mix egg yolks and sugar until thickened. Mix in cornstarch. Add hot milk and vanilla; stir. Grind almonds and add to mixture. Cook on low heat. Stir constantly until thickened; do not allow it to boil. Remove mixture from heat and stir with a wooden spoon until it cools. Pour cooled mixture into individual glass containers or a deep glass container. Refrigerator 2 to 3 hours. Top dessert with sprinkled cinnamon or toasted almonds.