300ml milk
1 tsp ground cinnamon
50g sugar
3 egg yolks
3 gelatine leaves or 1.5 tsp powdered gelatine
1/2 tsp vanilla extract
175ml whipping cream
cinnamon for dusting
1. Put the milk, cinnamon and half the sugar in a saucepan and bring to the boil. Whisk the egg yolks and remaining sugar until light and fluffy. Whisk the boiling milk into the yolks, then pour back into the saucepan and cook, stirring, until it is thick enough to coat the back of a wooden spoon. Do not let it boil or the custard will split.
2. Soak the gelatine leaves in cold water until soft, drain and add to the hot custard with the vanilla. If using powdered gelatine, sprinkle it on to the hot custard, leave it to sponge for a minute, then stir it in. Strain the custard into a clean bowl and cool. Whip the cream, fold into the custard and pour into six 100ml oiled bavarois moulds. Set in the fridge.
3. Unmould by holding the mould in a hot cloth and inverting it onto a plate with a quick shake. Dust with the extra cinnamon.
