Vineyard Cuisine Recipe
1 quart heavy whipping cream
2 vanilla beans
1 cinnamon stick
12 egg yolks
1 cup sugar
In a saucepan, bring cream, vanilla beans and cinnamon stick to a boil. In a mixing bowl, beat egg yolks and sugar until creamy. Temper with some of the hot cream mixture; stir into the saucepan.
Remove from the heat. Strain and discard vanilla beans and cinnamon stick.
Pour into 9-ounce ramekins. Place in a water bath. Bake at 325° for 20 minutes or until firm. Cool. Caramelize sugar on top. Serve with vanilla whipped cream, fresh strawberries and a chocolate-dipped spoon.