A classic dessert reimagined for elegance and comfort, creamy vanilla custard with cinnamon is the kind of treat that transcends time. With a silky texture, delicate aroma, and just the right touch of spice, this custard is perfect for both casual dinners and sophisticated gatherings. The recipe harmonizes the gentle sweetness of vanilla with the warm, soothing flavor of cinnamon, delivering a sensory experience that feels both indulgent and wholesome. Whether served warm or chilled, it brings a touch of nostalgia to the table while offering a luxurious finish to any meal. With just a handful of pantry staples, you can craft this comforting dessert that is sure to impress guests and satisfy your own sweet cravings.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cinnamon (plus more for garnish)
- A pinch of salt
- Optional: cinnamon stick for infusion or garnish
Instructions
- Heat the Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Place the saucepan over medium heat and allow the mixture to warm gently until it’s just about to simmer. Stir occasionally to prevent scorching. If desired, add a cinnamon stick to the mixture for extra infusion. Once it begins to steam but not boil, remove from heat and discard the cinnamon stick. - Whisk the Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt. Whisk vigorously until the mixture becomes pale yellow and slightly thickened. This step is crucial to create a smooth and velvety custard. - Temper the Egg Mixture
To prevent the eggs from scrambling, slowly pour a ladleful of the hot milk-cream mixture into the egg mixture while whisking constantly. This process, known as tempering, allows the eggs to gently adjust to the heat. Gradually add more of the warm milk, continuing to whisk until everything is well incorporated. - Cook the Custard
Pour the tempered mixture back into the saucepan. Set it over low to medium heat and cook gently, stirring constantly with a wooden spoon or heat-resistant spatula. Be patient and do not rush this step. Stir until the custard thickens enough to coat the back of a spoon. Do not let it boil, or the custard may curdle. - Add Vanilla and Cinnamon
Once the custard has reached the desired consistency, remove it from heat. Stir in the vanilla extract and ground cinnamon. Mix well to evenly distribute the flavors. The warmth of the custard will bloom the cinnamon and vanilla, enriching the aroma and depth. - Strain and Cool
To ensure ultimate smoothness, pour the custard through a fine mesh sieve into a clean bowl. This will remove any lumps or overcooked bits. Let the custard cool slightly, then transfer it into individual serving bowls or ramekins. Cover with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. - Chill or Serve Warm
Refrigerate for at least 2 hours if you prefer your custard chilled. For a more comforting treat, it can also be served slightly warm. Just before serving, lightly dust the top with a bit of ground cinnamon or place a cinnamon stick on the side for an elegant presentation.