Basque Cream (Natillas) Dessert Sauce

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READY IN: 1hr
SERVES: 16
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.
  • Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.
  • Set the pan aside so the cream can cool.
  • In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
  • 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.
  • 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.
  • Remove the top pan or the bowl from over the hot water, and let the custard cool.
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