2 cups Milk

1/2 Cinnamon Stick

4 Whole Eggs

1/2 cup Sugar

Pinch Salt

1 tsp. Vanilla Extract



  1. In a heavy saucepan, bring the milk to a simmer; add the Cinnamon stick and cool to body temperature.
  2. In a small skillet heat the Sugar over moderate heat; stir constantly until the Sugar melts and turns into a golden caramel colored syrup.
  3. Immediately, pour into the bottoms of 6 ramekins or custards cups; tilt the dishes to completely cover the bottoms with syrup.  Allow to cool.
  4. Strain the Milk and discard the Cinnamon Stick.
  5. To make the Custard, beat the Eggs and Yolks togethr;  beat in about 1/4 of the Milk.
  6. Gradually beat in   the 1/2 cup of Sugar and continue beating until it is completely dissolved;   beat in the rest of  the Milk, Salt and  Vanilla.
  7. Place a pan large   enough to hold all the cups into the oven which has been preheated to 325   degrees; pour about 1 inch of  hot water into the pan.
  8. Place the prepared dishes into the pan of hot water and   fill each one with the Custard mixture.
  9. Bake about 30 minutes or until a knife inserted in the middle comes out clean.
  10. To serve, run a   warm spatula around the sides of the ramekins and then invert onto a serving   dish, allowing the caramel to run over the top and sides.


Yield:  6 Servings








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