1 3/4 cups of milk
4 tablespoons of sugar
1 level tablespoon of cornstarch
6 ounces of shelled walnuts, cut in half
8 tablespoons of unsalted butter, melted (1/4 pound stick)
1/2 teaspoon of cinnamon
1. In a 1-quart enameled or stainless steel saucepan, combine 1 1/2 cups of milk with sugar and, stirring constantly, cook over moderate heat until the sugar is dissolves. Stir the cornstarch into the remaining milk, then pour into the milk-sugar mixture. Bring to a boil and cook until the mixture thickens to a custard-like consistency. Set aside off the heat.
2. Preheat the oven to 350 F. In a mixing bowl, combine the walnuts with the melted butter and toss them with a wooden spoon until they are completely coated. Then spread them out in a shallow, heavy pan just large enough to hold them in one layer. Toast them in the oven for about 20 minutes turning them frequently with a large spoon until they are deep brown. Watch carefully for any signs of burning. Pour the custard evenly over the nuts, cover the pan securely with foil, and bake in the upper third of the oven 15 or 20 minutes, or until the custard is thick and syrupy. Transfer to small bowls or plates, sprinkle with cinnamon, and serve at once.