"This is a very popular Hispanic dessert that is extremely delicious. This recipe is also DIABETIC FRIENDLY."
Heat 1 cup of milk and cinnamon, until boiling.
Remove from heat and dissolve cornstarch in a little water. Mix the remaining cold milk with the cornstarch solution.
Mix egg yolks and Splenda together into the cold milk and add the hot milk mixture.
Heat over medium heat until thick, stirring constantly.
Remove from heat when thickened and add the vanilla extract and mix well. If you have a problem getting it to slightly thicken, you can add a little more cornstarch, but it is not supposed to be too thick.
Allow to cool and get firm in refrigerator and serve chilled.