• 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


  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.