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Preheat oven to 350 degrees. Butter and oil a 9 inch baking pan or 12 individual ramekins. Place heavy cream and cinnamon sticks into medium sauce pan and bring to a simmer. Place eggs and sugar in a bowl and whisk together. Temper the eggs by pouring a little cream into them and whisking and then a little more. Then pour the egg mixture back into the cream and place over low heat stirring constantly with a spatula until the mixture thickens slightly, enough to coat the back of a spoon. Strain through a fine mesh sieve. Place the bread cubes into the baking pan and pour the cream mixture over all. Let soak for 5 minutes and then place into oven and bake until firm and a knife inserted in the middle comes out clean. Let cool slightly before serving with Vanilla Crème Anglaise and Vanilla Balsamic Syrup.
Place heavy cream in medium size pot. Split the vanilla bean in half and scrape the seeds from the inside and place both the seeds and bean into the cream. Bring this to a simmer over medium heat. Whisk the egg yolks and sugar together and temper with a little hot cream while whisking and a little more, then pour the eggs into the cream and cook over low heat, stirring constantly with a spatula, until slightly thickened. The crème will coat the back of a spoon when done. Strain through a fine mesh sieve and reserve.
Place balsamic in a small saucepan. Bring to a boil and simmer 10 minutes until volume is reduced by 50%. Remove from heat and let cool. Sauce will thicken as it cools.
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