Cinnamon Custard (Jericalla)

1/2 cup granulated sugar
6 inches of cinnamon stick
2 cups milk
3 large eggs

In a saucepan combine sugar and cinnamon with milk; bring to a boil. Remove from heat, cool slightly and cover. Refrigerate at least 8 hours.

After chilling, preheat the oven to 350 degrees F. Reheat the milk mixture in a saucepan to a scald and remove cinnamon stick.

In a bowl, beat eggs, then add milk mixture slowly, beating as you pour. Divide mixture among 4 custard cups and sprinkle tops lightly with cinnamon. Set cups in a baking pan and add hot water to the pan to reach about to the middle of the dishes. Bake for about 30 minutes or until custard is set.

Chill or serve warm.