Basque Cream (Natillas) Dessert Sauce - cooking recipe

Ingredients

1 quart heavy cream
2 cinnamon sticks
6 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
ground cinnamon

Preparation

In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.
Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.
Set the pan aside so the cream can cool.
In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water.
Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary.
Remove the top pan or the bowl from over the hot water, and let the custard cool.