A creamy and flavorful custard dessert inspired by traditional Mexican cuisine.
Heat the milk and cinnamon stick in a saucepan over medium heat until it starts to simmer.
Stir occasionally to prevent the milk from scorching.
Remove the saucepan from heat and let the milk cool slightly. Stir in the vanilla extract.
Cooling the milk prevents the eggs from curdling when added.
In a separate bowl, whisk the egg yolks and sugar until smooth and pale.
Whisking thoroughly ensures a smooth custard texture.
Gradually add the milk mixture to the egg mixture, whisking constantly.
Adding the milk slowly prevents the eggs from cooking prematurely.
Preheat the oven to 350°F (175°C). Pour the custard mixture into ramekins.
Place the ramekins in a baking dish for even cooking.
Fill the baking dish with hot water halfway up the sides of the ramekins and bake for 30-35 minutes.
The water bath ensures gentle and even cooking.
Remove the ramekins from the oven and let them cool. Refrigerate for at least 2 hours.
Chilling allows the custard to set properly.
Before serving, caramelize the tops under a broiler or with a kitchen torch.
Caramelizing adds a delightful crunch and flavor.
Serve the custard in the ramekins or unmold onto plates. Garnish as desired.
Fresh berries and a sprig of mint make excellent garnishes.
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