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1
Warm the milk with the cinnamon and sugar in a saucepan.
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2
Put the cornstarch into a small bowl, add a little of the warmed milk, and mix with a wooden spoon until smooth.
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3
Add some more of the milk, stir well, and then return it to the pan.
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4
Mix the egg yolks-just to break them up, not beat them-add a little of the warmed milk, and quickly mix until smooth.
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5
Add more of the milk and then return it to the pan.
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6
Cook over low heat, stirring from time to time and scraping the bottom of the pan to prevent sticking, until the mixture begins to thicken slightly.
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7
Stir in the vanilla and set aside.
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8
Heat the oven to 350F (177C).
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9
Heat about 1/8 inch (3 mm) of oil in a skillet and fry the tortillas on both sides until they are leathery, not crisp.
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10
Add a little more oil as necessary.
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11
Blot them well and line the bottom of the mold (see note above).
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12
Peel the plantain and cut into slices.
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13
Fry the slices on both sides in the oil until golden brown, blot, and set aside.
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14
Put a layer of the bread over the tortillas, sprinkle with a third of the drained prunes, nuts, and raisins, and add a third of the plantain.
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15
Remove the cinnamon stick from the custard.
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16
Very slowly pour 1 1/2 cups (375 ml) of the custard over the first layer, a little at a time, allowing the bread to absorb the liquid-if you pour it too fast, it will all just sink to the bottom of the dish.
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17
Repeat with a second layer and then finish off with the third layer of bread, etc., and the remaining milk.
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18
Bake in the top of the oven until most of the liquid has been absorbed-about 40 minutes.
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19
Set aside for about 20 minutes before serving so that the remaining liquid is absorbed.
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20
Serve lukewarm with creme fraiche or whipped cream.
