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1
Warm the whole milk in a heavy saucepan over low heat with the canela stick. Heat until steaming but not simmering. Remove from the heat and allow the canela to infuse until the milk is noticeably fragrant with cinnamon.
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2
Beat the whole eggs and yolks together in a bowl until smooth and uniform in colour. Remove the canela stick from the infused milk.
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3
This is where the dish lives or dies. Ladle the hot milk into the beaten eggs in a slow, steady stream, whisking continuously throughout. The addition must be gradual — a sudden pour will scramble the eggs on contact. The tempered mixture should be smooth, pale, and fully integrated, with no threads of cooked egg visible.
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4
Return the tempered mixture to the saucepan. Cook over the lowest possible heat, stirring constantly with a wooden spoon, until the custard reaches 82°C and coats the back of the spoon cleanly — a finger drawn across the spoon leaves a distinct, stable line. Do not allow the temperature to exceed 85°C; beyond this point the eggs curdle and the custard cannot be recovered.
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5
Pour immediately into shallow bowls, where the custard should spread gently to the edges — pourable and fluid, thicker than pouring cream but not set. Allow to cool to room temperature or chill slightly before service. Dust each portion with finely ground canela at the moment of serving.