Basque Cream (Natillas) Dessert Sauce

Ingredients

• 1 quart heavy cream
• 2 cinnamon sticks
• 6 large eggs
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• ground cinnamon

Directions

1. 1

   In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.

2. 2

   Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.

3. 3

   Set the pan aside so the cream can cool.

4. 4

   In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.

5. 5

   Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water.

6. 6

   Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary.

7. 7

   Remove the top pan or the bowl from over the hot water, and let the custard cool.