Jericalla Tapatía

2 Instructions

1. 1

   Bring the milk to a gentle boil with the cinnamon stick. Turn off the heat and stir in the vanilla extract. Let the cinnamon infuse for a few minutes.

2. 2

   In a bowl, lightly whisk the egg yolks with the sugar — just to combine, don't whip in air.

3. 3

   Whisk the cornflour into the yolk mixture, then slowly temper into the warm milk, whisking constantly.

4. 4

   Strain the mixture through a fine sieve to catch any lumps and the cinnamon stick.

5. 5

   Pour into 6 small ramekins (about 1/2 cup each). Place the ramekins in a larger baking dish and pour boiling water around them, halfway up the sides.

6. 6

   Bake at 160°C (320°F) in this baño maría for 30 minutes, until just set.

7. 7

   Move the dish to the top of the oven and put under the broiler/grill for a few minutes — watch closely — until the surface is dark and blistered. That burnt top is the whole point.

8. 8

   Serve cold or at room temperature.