Cinnamon and caramel cream

Ingredients (for 4 portions):

• 100 g sugar
• 300 ml milk
• 200 ml cream
• 2 egg yolks
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp water
• 2 tsp cornflour

Preparation:

Make the caramel

Melt the sugar with 2 tablespoons of water in a pan over a medium heat until it turns a golden brown colour. Caution: Do not let it get too dark, otherwise the caramel will become bitter.

Add the milk and cream

Carefully pour the milk and cream into the caramel. Stir constantly until the sugar has completely dissolved.

Prepare the egg yolks

In a bowl, mix the egg yolks with the cornflour, cinnamon and vanilla extract until the mixture is smooth.

Thicken the cream

Add some of the warm caramel and milk mixture to the egg yolks and stir well to temper. Then pour the mixture back into the pan and heat over a low heat, stirring constantly, until the cream thickens. Do not allow to boil!

Cool

Pour the finished cream into small glasses or bowls and leave to cool. Then leave to rest in the fridge for at least 2 hours to set.

Serving

Garnish with a pinch of cinnamon and a dollop of caramel sauce. You can also decorate with cinnamon sticks for a special touch.

Tip

The cinnamon caramel cream tastes particularly good with crispy biscuits or fresh fruit such as apples or pears.

Have fun cooking and enjoying! 😊