1/2 cup (125 ml) sugar

2 tablespoons (30 ml) unbleached all-purpose flour

2 tablespoons (30 ml) cornstarch

1 egg

1 1/2 cups (375 ml) warm milk

2 tablespoons (30 ml) unsalted butter

1 teaspoon (5 ml) vanilla extract

A pinch ground cinnamon

Line a lightly oiled 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap.

In a saucepan, off the heat, combine the sugar, flour, and cornstarch. Add the egg and whisk until smooth.

Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly and being careful to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the butter, vanilla, and cinnamon. Stir until the butter has melted. Pour into the prepared pan. To avoid a skin to form on the surface of the custard, place a plastic wrap directly on the hot cream. Let cool. Refrigerate for about 6 hours or overnight.

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