Cinnamon Creme Anglaise – a delicious recipe with milk, heavy cream, ground cinnamon, cinnamon, vanilla bean, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.
2
Put the milk, cream, cinnamon, cinnamon stick, and vanilla bean and seeds in a medium saucepan and bring to a simmer over low heat.
3
Remove from the heat.
4
Whisk together the egg yolks and sugar in a medium bowl.
5
Gradually whisk in the hot milk mixture.
6
Remove the cinnamon stick and vanilla bean, and return the entire mixture to the saucepan.
7
Cook, stirring constantly with a wooden spoon, over medium-low heat until the custard thickens and leaves a path on the back of the spoon when you draw your finger across, about 2 minutes.
8
Strain the custard into the bowl set in the ice bath and stir until chilled.
9
Cover and refrigerate until cold, 3 hours or overnight.
653
kcal
Calories
39
g
Fat
54
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup whole milk, 1 cup heavy cream, 1/2 teaspoon ground cinnamon, 1 cinnamon stick, and more.
Yes, Cinnamon Creme Anglaise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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