Preheat the oven to 180°C. Boil the milk with the sugar and cinnamon. When it starts to boil, remove it and let it cool down.
Meanwhile, beat the eggs very well, and once the milk is cooled, add them to the mixture.
Cover the molds (inside) with caramel syrup or burnt sugar and pour the mixture over them, straining it.
Next, place them in a water bath and put them in the oven.
For the cupcakes, beat the butter together with the sugar until well incorporated.
Gradually add the eggs.
Finally, add the previously sifted dry ingredients.
Pour the mixture into the previously prepared mold with the liners of your choice and bake for 20 minutes at 180°C.
To assemble them, turn them over; first, run a needle along the edges of the mold, as they tend to stick quite a bit, and shake until they fall onto the cupcake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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