Arequipe II

Combine the milk, sugar, cinnamon stick, a pinch of salt, and baking soda in a large heavy-bottomed saucepan, stirring until the sugar begins to dissolve. Place the pan over medium heat and bring the mixture to a gentle simmer.

In a separate bowl, whisk the egg yolks until smooth and slightly pale. Slowly ladle a small amount of the warm milk mixture into the yolks while whisking constantly to temper them and prevent curdling.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, stirring gently to combine. Reduce the heat to medium-low and continue to cook, stirring frequently.

Preheat the oven to 325°F (160°C) and prepare a baking dish by lightly greasing it. Set the baking dish inside a larger roasting pan to create a water bath.

Pour the custard mixture through a fine-mesh strainer into the prepared baking dish to remove the cinnamon stick and any cooked egg solids. Fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish.

Carefully transfer the water bath and custard to the preheated oven and bake until the custard is just set with a slight jiggle in the center. Begin checking for doneness after 45 minutes.

Remove the baking dish from the water bath and allow the arequipe to cool to room temperature on a wire rack. Once cooled, cover and refrigerate until fully chilled and set.

Serve the arequipe chilled directly from the dish, scooping portions into individual bowls or cups. Optionally garnish with a light dusting of cinnamon.