Scrambled Eggs with Burnt Caramel Sauce

Preparation

1

In a saucepan, place the sugar and cook over medium heat, stirring constantly until it turns into a dark caramel

2

With the saucepan still on the stove, carefully add in the water and cinnamon stick and let it simmer until it reaches a fine syrup consistency

3

Use a whisk to lightly beat the eggs

4

Add the eggs to the caramel sauce and let it cook for 10 minutes, stirring constantly from the edges towards the center, allowing the eggs to set into curds

5

Turn off the heat and transfer the dessert to a serving dish

Let it cool and serve.