Cinnamon cream

For 4 people
  • 500 ml milk
  • 1/2 EL Cornstarch
  • 2 Eggs (size M)
  • 3 EL Sugar
  • 1 coated TL cinnamon
  • 1 Vanilla stick
  • 1 cinnamon stick
  • 1 jar (s) (425 ml; weight 250 g) Peaches
  • 1/2 Pot of lemon balm
  • 200 g whipped cream
  • 2 TL Brittle
  • Lemon balm
30 minutes
Put milk in a saucepan. Add starch and stir with a whisk. Add eggs, sugar and cinnamon and stir well. Cut the vanilla stick lengthways and add to the egg milk together with the cinnamon stick.
Heat over medium heat, stirring constantly, and remove from the stove just before cooking. Keep stirring for 2-3 minutes. Pour the cream through a sieve. Let cool down while stirring occasionally.
In the meantime, peachesDrain. Cut the peaches into wedges and pat dry. Pluck lemon balm leaves from the stalk and cut into narrow strips. Fold into the cooled cream.
Whip the cream until stiff and fold in, except for approx. 4 teaspoons for decoration. Line the dessert glasses with peach wedges and pour the cream into them. Serve with the remaining cream, brittle and, if you like, decorated with lemon balm leaves.
1 person approx:
  • 390 kcal
  • 1640 kJ
  • 10 g protein
  • 24 g fat
  • 33 g carbohydrates


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