Ingredients
- 1 quart rich cream
- 8 egg yolks
- 1 vanilla bean
- ½ lb granulated sugar
Directions
1
Break the vanilla bean into pieces and add to the cream in a double boiler.
2
Beat the egg yolks and mix in the sugar.
3
Pour the scalded cream over the egg mixture, straining out the vanilla bean.
4
Let the mixture cool.
5
Fill small custard cups and place them in a pan of cold water.
6
When the water boils, the custards will thicken; refrigerate overnight for a creamy texture.
7
Before serving, sprinkle with granulated sugar and a little powdered cinnamon.