Egg Haloa

Ingredients

 * 3 eggs
 * 1 cup of full-cream milk
 * 6 – 8 tablespoons sugar (or adjust to suit your taste)
 * 25 grams of butter
 * 1 bay leaf
 * pinch of powdered cinnamon
 * blanched, finely chopped almond (optional)

Directions

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