English vanilla cream with cinnamon
4 servings
35 minutes
English vanilla cream with cinnamon is a refined treat of British cuisine, embodying the tenderness and warmth of traditional desserts. Its history traces back to ancient English custard recipes where vanilla added sweet charm and cinnamon brought a warm spicy note. The cream has a velvety texture, rich vanilla aroma, and subtle woody hints of cinnamon, creating a harmony of flavors. It pairs perfectly with fruits, pies, or as a sauce for desserts. This is not just a sweet — it is a symbol of home comfort and culinary art that can enchant even the most discerning gourmets.
1
In a small pot, mix milk and cream. Break the vanilla pod and extract the seeds. Place only the pod in the pot. Bring to a boil and remove from heat.
- Milk: 0.5 glass
- Whipped cream: 0.5 glass
- Vanilla pod: 0.5 piece
2
In a bowl, whisk the yolks with sugar until light consistency. Then gently add the hot milk mixture and pour the mass into a saucepan. Place on low heat and heat, stirring, until the sauce thickens. But do not let it boil, for about 5 minutes. Strain the sauce into a bowl, cover, and cool.
- Egg yolk: 3 pieces
- Sugar: 5 tablespoon
3
Add cinnamon to the ready mixture to taste (for aroma). Then mix.
- Cinnamon: to taste
