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Categories:Viewed: 128 - Published at: 4 years ago
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1 cinnamon stick
- 1/2 vanilla bean, split and seeds scraped
- 6 large egg yolks
- 1/2 cup sugar
Method
- Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.
- Put the milk, cream, cinnamon, cinnamon stick, and vanilla bean and seeds in a medium saucepan and bring to a simmer over low heat.
- Remove from the heat.
- Whisk together the egg yolks and sugar in a medium bowl.
- Gradually whisk in the hot milk mixture.
- Remove the cinnamon stick and vanilla bean, and return the entire mixture to the saucepan.
- Cook, stirring constantly with a wooden spoon, over medium-low heat until the custard thickens and leaves a path on the back of the spoon when you draw your finger across, about 2 minutes.
- Strain the custard into the bowl set in the ice bath and stir until chilled.
- Cover and refrigerate until cold, 3 hours or overnight.
