Caramel Mousse

Into a saucepan, add the milk and bring it to a boil. When that happens, turn off the heat and set aside. 

Then, into a skillet, add the sugar and let it melt, stir well into a caramel sauce. After that, gradually add the milk we’ve boiled and keep stirring well until combined. 

Let this mixture cool until it reaches room temperature

Into a bowl, add the corn starch and 60ml of milk, mix well and set aside. 

Into another bowl, add only the egg yolks and the vanilla essence, whisk very well until combined. 

Once you’ve done that, gradually pour in the caramel-milk mixture we made, mixing well until combined. 

Add the corn starch dissolved in milk and mix for another minute. 

Transfer all this mixture to a skillet over low heat and mix until a cream is formed. 

When that happens, turn off the heat and transfer the mousse to your favorite dessert bowls or cups. 

Take the desserts to the fridge and let them chill for at least 2 hours.

Sprinkle cinnamon powder to taste over each glass.

Serve.