12/28/2025
Cinnamon spiced warm vanilla custard? Yes, please! This one takes a bit of time and attention at the stove, but it's worth it for a warm, decadent treat that feels especially festive in the week between Christmas and New Year.
1.5c milk
1c heavy cream
2c sugar
1/4 tsp salt
1/4c corn starch
4 egg whites
1 tsp vanilla bean paste*
2 Tbs butter (unsalted)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Combine the milk and heavy cream in a sauce pan until it comes to a boil. Turn off heat, cover pan, and allow the dairy to steep for 30 min.
Meanwhile, combine sugar, salt, corn starch, egg whites, and vanilla bean paste in a separate bowl.
After dairy has finished steeping, bring it back to a simmer and then add a large spoonful of the hot dairy to the sugar and egg mixture, stirring constantly so you don't create scrambled eggs. Add 2-3 more large spoonfuls of the hot mixture to the eggs, stirring constantly to incorporate the eggs. Then add the warmed sugar and egg mixture back to the pot.
Add the butter to the pot and continue stirring as it cooks over medium heat for about 3 minutes, until thick and bubbly. Once the custard is thickened, continue cooking and stirring for a full minute.
For extra silky custard, strain it through a mesh sieve. Finish by stirring in in cinnamon and nutmeg, and serve warm.
*You can use vanilla extract if you don't have the paste.
