Preparation

• Carefully separate the yolks from the whites, ensuring that no traces of whites mix with the yolks. Set them aside for later use.
• Heat the milk together with the cinnamon stick in a saucepan over medium heat. When the milk begins to boil (reaches a rolling boil), immediately remove it from the heat.
• Allow the milk to cool for about 10 minutes to prevent the yolk mixture from overcooking later.
• Meanwhile, in a large bowl, beat the yolks with the sugar until you achieve a light and fluffy consistency; this process may take about 5 minutes with an electric mixer.
• Remove the cinnamon stick from the cooled milk and, while stirring constantly, slowly add it to the bowl with the yolks. Ensure the mixture is smooth.
• Pass the mixture through a chinois directly into a clean saucepan. Cook over very low heat, stirring continuously with a cat's tongue spatula or a wooden spoon, until achieving a thick consistency. Use a kitchen thermometer to ensure the temperature does not exceed 82ºC and does not come to a boil, which can take about 10-15 minutes.
• When the cream is completely cold, cover it with cling film touching its surface and store it in the refrigerator for 24 hours before consuming to achieve the best texture and flavor.