Baked Milk Custard with Cinnamon

Ingredients

• 4 cups (1 liter) whole milk
• 4 large eggs
• 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1 tsp vanilla extract
• Ground cinnamon (for topping)

Instructions

1. Prepare the Custard Mixture:
   • In a medium saucepan, heat the milk over medium heat until warm (but not boiling).
   • In a separate bowl, whisk together the eggs, sugar, and cornstarch until smooth.
2. Combine and Cook:
   • Gradually add the warm milk to the egg mixture while whisking to temper the eggs.
   • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens (around 5-7 minutes).
   • Remove from heat and stir in the vanilla extract.
3. Assemble and Bake:
   • Preheat your oven to 350°F (175°C).
   • Pour the custard mixture into a large baking dish or individual ramekins.
   • Sprinkle a generous amount of ground cinnamon over the top.
4. Bake and Chill:
   • Place the dish or ramekins in a water bath (a larger pan filled with hot water to reach halfway up the sides).
   • Bake for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
   • Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.