I wanted to find an authentic Mexican dessert and this was so delicious. It tastes a bit like rice pudding, but it is so creamy and smooth. I found the recipe here. 

Jericalla Custard

Ingredients
6-8 SERVINGS
water
4 1/4 cups whole milk
1 cup sugar
1 cinnamon stick
1/2 tsp. vanilla (I recommend this one from Mexico)
6 large egg yolks

HOW TO PREPARE:
Preheat the oven to 350 degrees Fahrenheit.

In a heavy-bottomed pan, add a drizzle of water over medium heat.

Then add the milk, sugar, cinnamon, and vanilla while stirring constantly with a wooden spoon.
Place the egg yolks in a bowl. Have a whisk handy.

Once the milk boils, add hot milk ONE TEASPOON AT A TIME to the egg yolks. Beat vigorously. Repeat 4 times. I cannot stress the importance of using only a teaspoon. I had to remake this because I added the hot milk too quickly and the eggs scrambled. Ugh. Learn from my mistake!

Add the yolks to the milk and sugar while stirring.

Turn off the heat.

Pour into individual flan molds.

Place the flan molds in a baking pan and add plenty of hot boiling water to the baking pan.

Bake on the middle rack of the oven for 45 minutes until golden. The length of time will depend upon the size of your flan molds. Mine were bigger and they took almost 2 hours...

Place on the top rack of the oven and turn the oven to broil. Broil until small dark spots appear on the surface of the custard. Watch carefully. Mine took less than a minute to darken.