Cinnamon Parfait

By AJloves2cook

Category: Dessert
Food groups: dairy products, egg
Occasion: Christmas, for guests

Preparation time: 60 minutes

Per serving: 340 calories, 25g fat, 24g carbohydrates, 5g protein

Ingredients

• 2/3 Cup of MILK
• 1 CINNAMON stick
• 4 EGG YOLK (fresh)
• 1/2 Cup SUGAR
• 14.11 (~14 1/8) oz. by weight HEAVY CREAM or WHIPPED CREAM
• CINNAMON (ground, for dusting)

Preparation

Step 1

*1.* Bring the *MILK* and the *CINNAMON* stick to boil slowly. Be set aside, cover and let stand for 30 minutes. Return to heat and bring the *MILK* to the boil again, remove the *CINNAMON* stick and set aside.

*2.* Combine the *EGG YOLKS* and *SUGAR* with a hand mixer for a good 5 minutes until light and creamy. Gradually whisk in the hot *CINNAMON MILK*. Stir the pot with a spatula made of silicone or plastic (which makes sure that nothing burns). Continue stirring over low heat until the *CINNAMON MILK* is thick & creamy (do not boil). If the *EGG YOLK-MILK* mixture boils, it can curdle the *EGG YOLKS*, so heat slowly and carefully for the best cream all the time.

*3.* Completely cool the mixture. If using *WHIPPING CREAM*, whip until stiff peaks form. Fold in portions of the *WHIPPED CREAM* into the cold *CINNAMON CREAM*. Line a small loaf pan (capacity 3 cup) with plastic wrap and pour in the cream. Freeze at least 4 hours, better overnight .

*4.* For serving the parfait, remove it from the loaf pan, let it thaw slightly and then cut into finger-thick slices. Sprinkle with cinnamon powder according to taste.