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1
Combine milk, broken canela, and sugar in a heavy saucepan over medium heat. Stir until sugar dissolves completely. Do not boil aggressively. Remove from heat and allow to steep 5–10 minutes if time allows.
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2
In a bowl, whisk cornstarch into cold water until no lumps remain. Add beaten yolks and whisk to combine.
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3
Temper: ladle hot milk slowly into the yolk mixture, whisking constantly, until you have added roughly half the milk. Pour the combined mixture back into the saucepan with the remaining milk.
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4
Set pan over low heat. Stir continuously with a heatproof spatula or wooden spoon, reaching all surfaces. Cook 3–4 minutes until the custard thickens clearly and tastes of neither raw starch nor raw egg.
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5
Remove from heat. Press plastic wrap directly onto the surface. Cool to room temperature, then refrigerate until needed.