Creme Anglaise Sauce with Cinnamon
Mix the yolks, vanilla, and cinnamon in a bowl. In a saucepan bring the cream, milk, and sugar to a boil. Slowly blend this with the egg yolk mixture. Pour back into pot and over low heat stirring constantly until thickened. Remove from heat and cool.
Recipe courtesy of Michele Mitchell, Executive Pastry Chef, Hotel Dupont, Wilmington, DE