It's rice flour that makes this 'Aztec'. Guatemalan versions are sometimes thickened with corn, the rice flour is from a Nicaraguan version. Atolillo (Aztec Custard) Author: Harry Jennerway Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 500ml Ingredients 500ml (2c) milk 100g (1/2c) sugar 2 tbsps cornstarch/rice flour 2 egg