Recipe courtesy of Michele Mitchel

Creme Anglaise Sauce with Cinnamon

  • Total: 30 min
  • Prep: 30 min
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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


  1. 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.

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