Egg Haloa

Ingredients

 * Three eggs
 * 1 liter of full cream milk
 * E8 table spoons sugar (or adjust to suit your taste)
 * 25 grams of butter
 * 1 leaf of bayleaf
 * Pinch of powdered cinnamon
 * Blanched, finely chopped almond (optional)

Directions

 * 1) Pour milk in a saucepan and add half of the sugar and the bayleaf. Boil to nearly half its volume with occasional stirring to prevent the skin being formed. Allow to cool down.
 * 2) Beat the eggs in a large bowl, adding the remaining sugar in three steps. Add this and the pinch of cinnamon to the milk and mix thoroughly.
 * 3) Cook uncovered in a thick-bottomed pan over medium heat until it turns golden yellow. ALWAYS stir to prevent sticking and forming large chunks. Stirring is VERY important for good taste and small grains. The more you stir the smaller the grains. Add butter and go on stirring until the liquid portion is almost dried up, but be carefull not to overdry.
 * 4) Pour the haloa in a glass bowl and decorate with chopped almonds if you like. Serve when cools down.