Recipe courtesy of Ann Volkwein and Lynn Kearney
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Total:
2 hr 15 min
Prep:
2 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Split the vanilla bean and scrape out the seeds, set aside.

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.

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.

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