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Silky Mexican custard with cinnamon is a delicate, traditional dessert. This family-friendly treat is a smooth, sweet, light confection perfect for ending any meal.
In a medium saucepan, combine whole milk and the cinnamon stick. Heat gently over medium-low heat, stirring occasionally until it’s steaming but not boiling, then remove from heat and let the cinnamon steep for 10 minutes.
While the milk is infusing, whisk eggs, granulated sugar, cornstarch, ground cinnamon, vanilla extract, and a pinch of salt in a bowl until smooth and pale.
Remove the cinnamon stick from the milk. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan. Cook over low heat, stirring continuously with a wooden spoon, making sure to scrape the sides and bottom, until the custard thickens to coat the back of the spoon, without letting it boil.
Immediately remove from heat, strain through a fine sieve into a bowl to ensure extra silkiness, and pour into individual serving dishes. Cool to room temperature, then refrigerate for at least 2 hours until fully set. Sprinkle extra ground cinnamon over the top before serving if desired.
