I figured I'd try to start out pretty easy, so this was my first travel-inspired dish from this trip. I found this recipe, which was inspired by La Tienda.com. The subtle fragrance of cinnamon cooking in the custard was wonderful as I stirred the pot on the stovetop. I think this particular version seems light on the eggs compared to some recipes I've seen, but hey, you have to start somewhere. Since I made this version, I tried another recipe by Food and Wine magazine. This one definitely had a bit of zing from the lemon, but still a nice cinnamon flavor. I might try the Food and Wine recipe again but without the lemon.
As a bonus, we brought home a traditional earthenware crock from one of our store-bought Natillas, so I used that for one of the cups (I adore a practical souvenir).
It's missing the small Maria cookie in the photos, but traditionally it's often topped with one.