220 ml of espresso coffee (2 lungo measures on your Nespresso machine)
1 cinnamon stick
1 vanilla pod
3 egg yolks
rind of 1 lemon
3 tablespoons sugar
1 tablespoon cornflour
4 oat biscuits or your choice biscuits for garnish
In a blender or food processor add the tortas and blend until you get a fine crumb. Line the bottom of 4 terracotta bowls, pressing the crumbs down with your hands or the back of a spoon. Put the bowls in the fridge to set for about 30 min.
Heat the milk with the cinnamon, vanilla and lemon rind for 10 minutes over medium-low heat. Do not let it boil.
Meanwhile, beat the egg yolks with the sugar until creamy. Then add the cornflour. Continue beating until you have a smooth consistency.
Remove the cinnamon, vanilla and lemon rind from the milk. Gradually add the egg yolk mixture to the milk and then add your espresso coffee. Beat with a whisk over a low heat until the mixture thickens, about 20 minutes.
Pour the natillas into the 4 terracota bowls and leave in the fridge for a couple of hours. Serve with a biscuit on top. Enjoy!