Melissa's Corporate Chefs
In a 3-4 quart pot, combine Piloncillo Cone, Canela, and milk. Bring to a boil. Remove from heat, cool and cover. Refrigerate overnight. After refrigeration, reheat mixture and remove cinnamon sticks.
In a separate bowl, beat eggs and then add in Piloncillo mixture. Continue beating until well combined. Pour into 9" x 9" oven, dish and bake for 1/2 hour in preheated 350 degree oven.