Ingredients

Instructions

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