This classic dessert is a simple yet elegant treat. The rich custard is infused with warm cinnamon for a comforting flavor.
Ingredients:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Optional: Whipped cream and cinnamon sticks for garnish
Instructions:
- Preheat oven: Preheat oven to 325°F (165°C).
- Whisk together: In a large bowl, whisk together eggs, sugar, flour, and salt until smooth.
- Combine milk and cream: In a separate saucepan, heat milk and cream over medium heat until simmering.
- Temper eggs: Gradually whisk hot milk mixture into the egg mixture, a little at a time, to temper the eggs.
- Combine and cook: Pour the tempered mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens. This will take about 5-7 minutes.
- Add flavorings: Remove from heat and stir in vanilla extract, cinnamon, and nutmeg.
- Pour into ramekins: Pour the custard into individual ramekins or a baking dish.
- Bake: Place ramekins in a water bath (bain-marie) by placing them in a baking dish and carefully pouring hot water around them. Bake for 25-30 minutes, or until a knife inserted into the center comes out clean.
- Cool and serve: Let the custard cool completely before serving. Garnish with whipped cream and cinnamon sticks, if desired.
Tips:
- For extra richness, use heavy cream instead of whole milk.
- To prevent curdling, whisk constantly while cooking the custard.
- If you don’t have ramekins, you can bake the custard in a baking dish and cut it into squares.
- This custard can be made ahead of time and refrigerated for up to 2 days.
Enjoy your delicious Creamy Cinnamon Custard!