Recipe courtesy of Ann Volkwein and Lynn Kearney


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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 2 hr
  • Cook: 15 min
  • Yield: 4 servings



  1. Split the vanilla bean and scrape out the seeds, set aside.
  2. In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees. Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken. Stir this mixture into the milk. Stir in the cinnamon.
  3. Refrigerate this for 2 hours or until cold. Whip the cream and add it to the egg mixture. Sprinkle the top with the mace before serving.