Quesillo

Method

Preheat oven to 180°C. In a saucepan, combine whole milk, condensed milk, evaporated milk, cornflour, and vanilla extract, whisking until the cornflour is fully dissolved and no lumps remain. Heat gently over a medium heat, stirring constantly for 8-10 minutes until the mixture thickens slightly and coats the back of a spoon. In a separate heavy-bottomed pan, melt 100g of the caster sugar over medium heat without stirring, allowing it to caramelise to a deep golden amber colour, then carefully pour this caramel into a round baking dish, coating the bottom and sides evenly. Pour the milk mixture into the caramel-lined dish and place this dish into a larger roasting pan filled with hot water to create a bain-marie. Bake for 45-50 minutes until the custard is just set but still slightly jiggly in the centre. Remove from the oven and allow to cool completely, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate so the caramel drips over the top, then dust with cinnamon.