1TspVanilla ExtractAdd more if you like more vanilla flavor
Place milk, sugar, cinnamon sticks, and vanilla in a pot over medium low heat. Stir to dissolve sugar, and bring to a boil. Once it reaches a boil, immediately remove from heat. Allow to cool for 30 minutes off the heat.
Whisk eggs in a medium bowl.
Remove cinnamon sticks from cooled milk and add a tablespoon of the cooled milk mixture to the eggs. Keep whisking and add a couple more tablespoons to temper the eggs. Then pour the remaining milk in with the eggs and whisk until smooth.
Get a large baking dish, place your empty ramekins inside and fill halfway with water. Make sure the water is not touching the top of the ramekins. Then fill each ramekin with the custard mixture.
Carefully place in a 350 degree oven and bake 30 minutes for whole milk and 45 minutes for the Oat milk version. Insert a toothpick and see if it comes out clean. Otherwise bake longer till the toothpick comes out clean. Once done, place under broiler for 4 minutes or until tops get browned.
Remove Jericallas from dish and place in the refrigerator for at least 2 hours. Serve in ramekins and top with berries if you like.
If you plan on storing the Jericallas longer than 2 hours in the refrigerator, place ramekins in a container with a lid, or wrap in plastic wrap and store up to 3 days.