Cinnamon Anglaise

banner

Ingredients

  • 166 g / 5.86 oz milk
  • 166 g / 5.86 oz heavy cream
  • 83 g / 2.93 oz sugar
  • 8 g / .28 oz cinnamon
  • 78 g / 2.75 oz egg yolks

Method

  1. Combine all of the ingredients in a saucepan and cook over medium heat until the mixture reaches 80°C / 175°F, stirring constantly.
  2. Pass through a fine-mesh strainer and cool over an ice bath. Reserve refrigerated until needed. All custard-based items should be discarded after 3 days.