Sunday, August 7, 2011

Cinnamon Vanilla Sauce

1 1/3 cup heavy cream
2/3 cup milk
2 cinnamon sticks
1/3 cup sugar
4 egg yolks
1 teaspoon vanilla extract

In a saucepan combine the cream, milk, and cinnamon sticks. Bring to a boil over medium high heat. Remove from the heat and let sit for one hour.

Place ice cubes in a large bowl. In a medium bowl stir together the sugar, egg yolks and vanilla.

Remove the cinnamon sticks from the cream mixture. Heat the cream to a boil. Pour the hot mixture into the egg yolks, whisking briskly.

Place the bowl containing the egg yolk mixture in the larger bowl of ice. Continue whisking on and off for 30 minutes. This will cool and thicken the sauce.

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