Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, cinnamon, and salt until smooth and pale.
- In a saucepan, heat the milk and heavy cream over medium heat until warm but not boiling.
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Pour the custard into serving dishes. Let sit for a few minutes before serving warm, or cool slightly for a firmer texture.
Notes
- Add a pinch of nutmeg or cardamom for extra warmth.
- Use only milk for a lighter version, or more cream for extra richness.
- Stir constantly over medium-low heat to avoid lumps.
- Can be served warm or chilled based on preference.
- Store leftovers in the fridge and reheat gently if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 160mg
