Jalisco Jericalla

Directions

1. 1
   Bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch.
2. 2
   Reduce heat, and simmer for 10 minutes, add vanilla.
3. 3
   Remove from heat; cool.
4. 4
   Stir in sugar, and cook over low heat, stirring occasionally for 30 minutes.
5. 5
   Remove from heat and cool.
6. 6
   Meanwhile, beat egg yolks and add to cooled milk mixture.
7. 7
   Preheat oven to 350°F.
8. 8
   Divide mixture among 8 heat-resistant dessert dishes or ramekins.
9. 9
   Bake in a water bath (bain marie) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.
10. 10
    Brown under broiler for 3 to 5 minutes or until tops are golden or use a Creme Brulee torch.
11. 11
    Refrigerate for 2 hours.
12. 12
    Un-mold onto dessert plates.
13. 13
    If you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint.