|Sugar||1 1⁄2 Cup (24 tbs)|
|Milk||3 1⁄2 Cup (56 tbs)|
|Vanilla extract||1 Teaspoon|
1 Caramelize 1/2 cup sugar in a large skillet over medium heat, stirring constantly until sugar is melted and browned. Pour immediately into the bottoms of 6 buttered custard cups.
2 Beat eggs until foamy. Gradually add the remaining cup of sugar, beating well after each addition.
3 Heat the milk with the cinnamon stick over medium-high heat to just below boiling. Add milk to egg mixture, stirring until sugar is dissolved.
4 Strain egg mixture for a very smooth texture and add vanilla.
5 Pour into the caramel-lined custard cups. Set cups in a pan of hot water and bake in a 350°F. oven for 1 hour and 10 minutes, or until a knife inserted comes out clean.