Jericallas

In a heavy-bottomed saucepan, combine the Milk and Mexican cinnamon stick. Heat over medium heat until the Milk is simmering gently, but not boiling. Remove from heat and let the Mexican cinnamon stick infuse for 15 minutes. Remove and discard the Mexican cinnamon stick.

In a separate large bowl, whisk together the Egg yolks, Granulated sugar, and Salt until the mixture is pale yellow and slightly thickened.

Gradually temper the Egg yolks mixture by slowly pouring about one-third of the warm Milk into the Egg yolks mixture while whisking constantly. This prevents the Egg yolks from scrambling.