Chongos

1 quart milk
2 egg yolks
2 junket (rennet) tablets
1 teaspoon vanilla extract
1 (1-inch) stick cinnamon, splintered
3/4 to 1 cup granulated sugar

In a 2-quart saucepan, heat milk quickly to lukewarm. While it warms, beat yolks in a blender or with a mixer. Stir eggs into milk and add rennet dissolved in 1 tablespoon of water. Stir in vanilla extract. Stir hard briefly. Pour into a 10 x 8 x 3-inch pot which is about 8 to 10 inches in diameter. Let set without moving until firm.

Slice into squares. Sprinkle sugar and cinnamon over it. Place over low heat to barely simmer for 2 hours, or until curds have a slightly cheese-like consistency and syrup thickens. Place into a serving dish.