Place milk, sugar and cinnamon, vanilla in a saucepan over medium heat

Stir constantly for about 20 minutes. After everything has mixed well, turn off the heat and let it cool slightly for about 10 minutes. The liquid should be smooth.

In a separate bowl, beat the eggs until blended. 

Then add eggs to the milk mixture mixture, stirring constantly

Using a sieve or fork and remove the cinnamon pieces

Preheat the oven to 350 degrees Fahrenheit (180C)

Pour mixture equally among 6 ramekin pots or heat-resistant dessert dishes

Place ramekin pots in a deep pyrex dish and add boiling water into the pyrex dish, taking care not to add water to ramekin pots.

Fill the pyrex dish about halfway of the pots or about 1 inch (bain marie)

Bake in oven for 35 minutes

To check if it is ready, place a toothpick in the center of one of the ramekin pots. If it comes out clean, the jericalla is ready.

Optional. To give the jericalla a burned effect, brown the ramekin pots under broiler for an extra 4 to 6 minutes or until tops are golden