Capirotada de Leche

1. Mix 1 cup milk and cornstarch in a bowl until no lumps remain.

2. Combine remaining 3 cups milk in a large pan with cinnamon stick and vanilla bean. Stir in milk-cornstarch mixture. Hold an egg yolk over the bowl and break its skin to release the inner yolk into the bowl; discard the skin. Repeat to add remaining yolks and whisk to combine. Bring to a boil, stirring constantly.

3. Reduce heat to medium-low, and add condensed milk. Taste to see if it's sweet enough; if not, add sugar. Cook and stir until it's thick like a yogurt drink, 5 to 10 minutes. Remove from the heat. Remove and discard cinnamon stick and vanilla bean.

4. Grease a 9x13-inch pan with butter. Slice dinner rolls into 1/2-inch thick pieces.

5. Making about 3 or 4 layers in the prepared pan, start with a layer of bread. Cover bread with some of the milk mixture, but don't overdo it. Decorate with pecans, raisins, coconut, and sprinkles. Repeat layers until all ingredients are used up. Cover and refrigerate for at least 3 hours.

Cook's Notes:

You can use unflavored maizena in place of cornstarch.

If you don't have vanilla bean, use 1 tablespoon vanilla extract, but add it when you add the condensed milk. Don't use ground cinnamon; if you don't have cinnamon sticks then do without.

Make sure you use fresh dinner rolls instead of old bread.