Whole milk Evaporated milk Sugar Cinnamon Temperature eggs Room temperature egg yolk Water
In a stock pot, heat up the milk, sugar, cinnamon, and vanilla. Stir constantly. Turn off the stove, let cool completely, and strain the milk mixture. Then, beat the eggs.
Slowly mix the eggs with the cooled milk mixtures in a large bowl. Do this until the eggs are fully incorporated.
To a large baking dish, add the ramekins. Pour the egg mixture to each individual ramekin. Pour hot water around them creating a water bath. Carefully take the baking dish to the oven and bake.
Remove them from the oven and let them cool on the countertop. From here, place them in the fridge for 1 hour before serving.