Spiced Cream Custard

Ingredients

• 1 quart heavy cream
• 4-5 large mace blades
• 1 stick cinnamon
• 7-8 egg yolks
• 2 tablespoons heavy cream (for tempering)

Method

1. 1 In a saucepan, combine 1 quart cream, mace blades, and cinnamon stick. Bring to a gentle boil over medium heat.
2. 2 In a separate bowl, whisk egg yolks with 2 tablespoons of the warm cream until smooth.
3. 3 Remove the spiced cream from heat. Slowly pour a small amount of the hot cream into the yolk mixture while whisking constantly to temper.
4. 4 Pour the tempered yolk mixture back into the saucepan with the remaining hot cream. Stir continuously over low heat until thickened slightly.
5. 5 Strain the custard into a serving dish to remove spices. Let cool completely.
6. 6 Garnish with whole mace blades and cinnamon sticks before serving.