Egg yolks thicken this classic French stovetop custard sauce. Drizzle it over fresh fruit or cakes. Keep leftovers in the refrigerator for up to three days.
Cooking Light APRIL 2007
Combine milk, sugar, and cinnamon stick in a small, heavy saucepan over medium-low heat; cook 5 minutes or just until sugar dissolves and mixture is hot, stirring occasionally.
Place egg yolks in a medium bowl; stir with a whisk until blended. Gradually add about half of hot milk mixture, stirring constantly with a whisk (leave cinnamon in pan). Add egg mixture to milk mixture in pan. Cook over medium-low heat 6 minutes or until the mixture thickens and coats the back of a spoon, stirring constantly with a wooden spoon (do not boil).
Strain sauce through a fine sieve into a bowl; discard cinnamon. Place bowl of sauce in a large ice-filled bowl for 15 minutes or until sauce is room temperature, stirring occasionally. Cover and chill.
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