Vanilla and Cinnamon Cream with Red Fruits

In a saucepan, place the sugar with the cornstarch and cinnamon over low heat

Gradually add the condensed milk and milk (if it becomes too thick, add more milk) and cook, stirring constantly with a wooden spoon, for 20 minutes or until thickened

Remove from heat, discard the cinnamon sticks and stir in the vanilla extract

Transfer to a bowl and refrigerate, covered with plastic wrap stuck to the cream, for two hours

Distribute the red fruits among six plates, drizzle with the cream, and serve.