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| What You Need: |
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3 cups milk
2 cinnamon sticks each 4 inches long
4 eggs
2 egg yolks
˝ cup sugar
6 ladyfingers
Ground cinnamon
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| How To Cook: |
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1. In a heavy 1˝-to-2quart saucepan, heat the milk with the cinnamon sticks until wisps of steam appear above the surface of the milk. Remove from the heat.
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2. With a whisk or a rotary or electric beater, beat the eggs, egg yolks and sugar in a mixing bowl for 3 or 4 minutes, or until pale yellow and slightly thickened. Beating constantly, slowly pour in the hot milk in a thin stream.
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3. Return the mixture to the saucepan. Stirring constantly, cook over low heat about 15 minutes until creamy surface froth disappears and the custard thickens enough to lightly coat the spoon. Do not let the custard come anywhere near a bail or it will curdle. Cool the custard to room temperature.
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4. Just before serving, spoon the custard into six individual dessert dishes, place a ladyfinger in each dish, and sprinkle the custard lightly with ground cinnamon.
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