Cinnamon Vanilla Custard

Ingredients

• 750 ml Whole Milk (3 cups, preferably fresh)
• 135 g Granulated Sugar (about 2/3 cup)
• 9 pieces Egg Yolks (separated from whites, room temperature)
• 2 tsp Vanilla Extract (pure vanilla extract)
• 2 tbsp Corn Starch (dissolved in a little cold milk before adding)
• 1 tsp Cinnamon Powder (for sprinkling on top)

Instructions

1. Measure Milk and Sugar

   Measure 750 ml (3 cups) of whole milk and 135 g (2/3 cup) of granulated sugar and set aside.

   Time: PT5M

2. Heat Milk and Sugar

   Place the milk and sugar in a saucepan over medium heat. Stir until the sugar dissolves and the milk is hot but not boiling.

   Time: PT5M

3. Prepare Egg‑Yolk Mixture

   In a mixing bowl, whisk together the 9 egg yolks, 2 tsp vanilla extract, and the 2 tbsp corn starch that has been dissolved in a splash of cold milk.

   Time: PT5M

4. Temper the Egg Yolks

   Very slowly pour a small amount of the hot milk into the egg‑yolk mixture while whisking constantly, then gradually add the rest of the hot milk, continuing to whisk.

   Time: PT5M

5. Cook the Custard

   Return the tempered mixture to the saucepan and cook over low heat, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of the spoon.

   Time: PT12M

6. Finish and Add Cinnamon

   Remove the saucepan from the heat, pour the custard into individual serving dishes, and sprinkle each with a pinch of cinnamon powder.

   Time: PT3M

7. Cool and Refrigerate

   Allow the custard to come to room temperature, then cover and refrigerate for at least 2 hours until fully set.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

25 g

Fat

6 g

Fiber

0.5 g