Page 469 - Cupcakes

CINNAMON CRÈME ANGLAISE

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When the cupcake is elegant and warm, like Warm Chocolate Cupcakes with
Molten Centers (page 29), you don’t so much need a frosting as you do a sauce.
In this case, a custard sauce with a smidgen of cinnamon is just the right touch. It
may be made the day ahead of serving. If you want to reheat it, microwave on
high power, uncovered, for 1 to 1½ minutes. Stop and stir after 45 seconds.

MAKES 2 CUPS, ENOUGH TO SPOON ALONGSIDE 24 WARM
CUPCAKES (2½-INCH SIZE)
PREPARATION TIME: 5 MINUTES

COOKING TIME: 5 TO 7 MINUTES

2 cups whole milk

5 tablespoons sugar
Pinch of salt

4 large egg yolks
1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon

1. Place the milk, sugar, and salt in a heavy-bottomed mediumsize 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 mediumsize
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.