Creme Anglaise Sauce with Cinnamon

Name: Creme Anglaise Sauce with Cinnamon
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Cuisine: european
Ingredients: 12 egg yolks; 1 tablespoon cinnamon; 1 ounce vanilla; 2 1/4 cups heavy cream; 3/4 cup milk; 6 ounces sugar

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Total: 30 min

Prep: 30 min

Total: 30 min

Prep: 30 min

Ingredients

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12 egg yolks

1 tablespoon cinnamon

1 ounce vanilla

2 1/4 cups heavy cream

3/4 cup milk

6 ounces sugar

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michele Mitchell, Hotel Dupont, Wilmington, DE

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Creme Anglaise Sauce with Cinnamon

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