Cinnamon Pots de Creme with Cinnamon Caramel Sauce

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Recipe uses egg yolks, half and half, cinnamon sticks, and sugar.  Note: Sauce if used, needs to be made 4 hours ahead.
Recipe By: Le Mouton Noir, Saratoga, California, 1987
  • PrepN/A |
  • TotalN/A |
  • Serves 4-6


    • 3 cups half and half
    • 1 vanilla bean, split
    • 4 ounces (1/4 cup) sugar
    • 4 egg yolks
    • 3 whole eggs
    • 4-5 cinnamon sticks
    • 1 vanilla bean


Scald the half and half with the vanilla bean and cinnamon. Remove from the heat. Combine eggs, yolks and sugar in a bowl. Remove the vanilla bean and the cinnamon sticks from the half and half using a slotted spoon. Gradually whisk in the warm cream mixture. Strain the mixture into a large 4-cup measuring cup.

Place 4 - 6 (as needed) pots de creme cups (or soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake at 350°F until the custard is just set around the edges, approximately 20 - 25 minutes.

Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight. Serve with Cinnamon Caramel Sauce (recipe follows)


Cinnamon Caramel Sauce
2 cups sugar
2-3 cinnamon sticks
1 cup water
2 ounces Grand Marnier (optional)

Put the sugar in a sauce pan, cook until caramelized, over medium flame. Add water all at once stirring quickly. Add cinnamon sticks, let sit for 4 hours. Add 2 ounces of Grand Marnier if desired.
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