Cinnamon Custard Sauce

December 2011
Cinnamon Custard Sauce

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Makes: 8 servings

  • 1 cup heavy cream
  • 1 cup whole milk
  • 5 egg yolks
  • 1/3 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  1. In a pan, simmer cream and milk; remove from heat. In bowl, whisk egg yolks and sugar; whisk in 1/4 cup hot cream. Slowly pour egg mixture into pan. Whisk over medium-low until custard thickens, 5 minutes. Off heat, whisk in vanilla and cinnamon. Serve hot or cold with berries and cake.