Ingredients

Makes about 2 cups

　　1 cup whole milk

　　1 cup heavy cream

　　1/2 teaspoon ground cinnamon

　　1 cinnamon stick

　　1/2 vanilla bean, split and seeds scraped

　　6 large egg yolks

　　1/2 cup sugar

　　

Step 1

Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.

　　

Step 2

Put the milk, cream, cinnamon, cinnamon stick, and vanilla bean and seeds in a medium saucepan and bring to a simmer over low heat. Remove from the heat.

　　

Step 3

Whisk together the egg yolks and sugar in a medium bowl. Gradually whisk in the hot milk mixture. Remove the cinnamon stick and vanilla bean, and return the entire mixture to the saucepan. Cook, stirring constantly with a wooden spoon, over medium-low heat until the custard thickens and leaves a path on the back of the spoon when you draw your finger across, about 2 minutes.

　　

Step 4

Strain the custard into the bowl set in the ice bath and stir until chilled. Cover and refrigerate until cold, 3 hours or overnight.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.