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  1. In a 2-quart saucepan, heat milk quickly to lukewarm.
  2. While it warms, beat yolks in a blender or with a mixer.
  3. Stir eggs into milk and add rennet dissolved in 1 tablespoon of water.
  4. Stir in vanilla extract. Stir hard briefly.
  5. Pour into a 10 x 8 x 3-inch pot which is about 8 to 10 inches in diameter. Let set without moving until firm.
  6. Slice into squares.
  7. Sprinkle sugar and cinnamon over it.
  8. Place over low heat to barely simmer for 2 hours, or until curds have a slightly cheese-like consistency and syrup thickens.
  9. Place into a serving dish.


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