Cinnamon Créme Anglaise


2 cups whole milk
5 tablespoons sugar
Pinch of salt
4 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon


1. Place the milk, sugar, and salt in a heavy-bottomed medium-size saucepan over medium-high heat. Cook, stirring with a wooden spoon, until the sugar dissolves, 2 to 3 minutes. Meanwhile, place the egg yolks in a medium-size mixing bowl and beat with a fork until lemon colored. Remove the saucepan from the heat and ladle a large spoonful of the hot milk mixture over the egg yolks, stirring the yolks gently. Transfer the yolks to the milk mixture and stir to combine. Place the pan over medium-low heat and cook, stirring constantly, until the sauce thickens, 3 to 4 minutes. Remove the pan from the heat and stir in the vanilla and cinnamon.


2. Spoon a generous tablespoon of the warm sauce onto plates and place Warm Chocolate Cupcakes with Molten Centers on it.