- In a large bowl, whisk the egg yolks, sweetener,
and cinnamon. Gradually whisk the egg mixture into
the cream mixture. - Use a fine-mesh strainer to strain the mixture into
another bowl. Let cool for 10 minutes, skimming any
foam from the surface. - Divide the mixture among six 6-ounce custard
cups. Place the cups in a large baking dish that is at
least 2 inches deep. Add hot water to the baking dish to
come halfway up the sides of the cups. Cover the
baking dish with a lid or foil to trap the steam. - Bake until the custards are set but the center of
each still moves slightly when gently shaken, about 55
minutes. Remove from the water. Chill the custards
until cold, about 3 hours. - Store extras in an airtight container in the
refrigerator for up to 3 days.
sharon
(sharon)
#1