1 quart milk
2 egg yolks
2 junket (rennet) tablets
1 teaspoon vanilla extract
1 (1-inch) stick cinnamon, splintered
3/4 to 1 cup granulated sugar
In a 2-quart saucepan, heat milk quickly to lukewarm.
While it warms, beat yolks in a blender or with a mixer.
Stir eggs into milk and add rennet dissolved in 1 tablespoon of water.
Stir in vanilla extract. Stir hard briefly.
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.
Slice into squares.
Sprinkle sugar and cinnamon over it.
Place over low heat to barely simmer for 2 hours, or until curds have a slightly cheese-like consistency and syrup thickens.
Place into a serving dish.