Guadalajara baked custard (Jericalla)

1. Bring the milk to the boil with the cinnamon stick and half the sugar, take off the heat and leave for 15 minutes to take on the cinnamon flavour; remove the cinnamon. Preheat the oven to 170 °C.

2. Whisk the eggs with the rest of the sugar and the vanilla in a bowl until smooth – no need to make them frothy.

3. Pour the warm milk into the egg mixture in a thin stream, stirring constantly, then strain through a fine sieve to make it silky.

4. Pour into 6 small ovenproof cups or ramekins and stand them in a deep roasting tin; pour in enough hot water to come halfway up the cups.

5. Bake for 35-40 minutes until the custard is set but the centre still wobbles slightly; switch on the grill for the last 5 minutes so the top browns in spots – that's the hallmark of jericalla.

6. Take out of the water bath, cool, then chill for at least 2 hours; serve cold.

Tip: The brown, almost burnt spots on top aren't a mistake, they're the whole point – that's what sets jericalla apart from flan.