In a blender, mix 2 cups (500 ml) of milk with the salt, sugar, egg yolks, and cornstarch. Blend for 1 minute, and set aside.
In a large saucepan, bring the remaining milk to a boil.
Stir the mixture that is in the blender and add it to the saucepan with the milk.
Add the cinnamon stick and vanilla and mix well.
Bring to a boil over low heat, stirring constantly until thick.
Remove from heat. Pour into a large bowl or individual cups and let cool.
Sprinkle the leche poleada with cinnamon and raisins (optional) at the time of serving.
If you want the consistency of the milk to be thicker, to use it in a recipe that requires it for example, you just need to reduce the amount of milk. The other ingredients will be used in the same quantities.