1 Quart Milk

6 Eggs

1/2 Cup Sugar

1 Cinnamon Stick

1 1/2 tsp Vanilla

Pinch of Salt


Get 1 Cup sugar ready for caramel.

Preheat oven to 400 degrees.

In a flat frying pan heat 1 cup sugar until it melts and turns into an amber liquid.

Immediately (caramel hardens quickly) pour into a glass loaf mold and with a potholder, tilt the mold to spread the caramel over the bottom and 1/3 up the sides.

Let cool and set aside.


In a saucepan, boil milk with cinnamon stick and salt.

Let it rise, then lower the flame and continue to simmer for 5 minutes.

Turn off the heat and add the vanilla and sugar then let cool.


In a separate bowl, beat eggs then add to cooled milk mixture.

Stir to blend strain with a fine mesh sieve into the prepared caramel loaf pan.

Place pan in a water bath then place in the middle of preheated oven.

Cook for about an hour or until center is set and a toothpick comes out clean.

Keep an eye on the water level of the bath.

Do not let it get below the caramel line.


Take load mold out of water bath and let cool on rack.

Refrigerate overnight.

To un-mold, run a knife along the edges, cover top of mold with a plate and invert.

You will have extra caramel liquid which you can spoon over individual portions.