• 1 1/2 cups milk
  • 1/2 cup light cream
  • 1 1/2 cinnamon sticks
  • 5 egg yolks
  • 4 tbsp sugar
  • 1/2 tsp vanilla


Place the milk, cream and cinnamon in a saucepan and bring to a boil. Once at a boil remove from heat and leave to infuse for at least 15 minutes. In a large bowl, whisk together the yolks and sugar until they thicken and turn lemon colored. If necessary, reheat the milk and cream. Pour the hot liquid into the yolk mixture, stirring constantly. Pour the sauce into a saucepan and place on a low heat. Cook gently to thicken, stirring constantly with a wooden spoon. The sauce is done when a finger drawn across the back of the spoon leaves a mark. Strain into a clean bowl. Cover and refrigerate.

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Submitted 6/13/05.
Source: internet
Submitted By: Marlen
Cinnamon Custard Sauce