How to make
Mix the cream and cinnamon sticks in a pot and put them to boil on medium heat. Reduce the heat and simmer for 10 minutes until the cream absorbs the flavor of cinnamon. Leave it to cool.
Beat the eggs, sugar and vanilla with a whisk. Add the cream and cinnamon sticks and beat well. Preheat 2″ (5 cm) of water in a pot and attach the bowl with the mixture on top. Allow the water to come to a boil and cook the cream while stirring; it takes about 30 minutes until it thickens.
If necessary add more water to the pot. Take the cream off the stove and let it cool. Strain the cooled cream through a fine strainer into a covered glass or ceramic dish and let it cool in the fridge for at least 4 hours. Stir the cream before serving, if necessary add a little more cream.
Before serving, sprinkle it with powdered cinnamon.
