Ingredients
- 4 egg yolks
- 3/4 cup (175 mL) white sugar
- 1 1/2 cups (375 mL) whole milk
- 3 cups (750 mL) heavy cream
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) Baileys cream liquor (optional)
- 4 egg whites, stiffly beaten
- 1/8 tsp (0.5 mL) cream of tartar
Preparation
In a large bowl, whisk egg yolks until thick. Slowly whisk in sugar; mix until well incorporated. Stir in milk, cream, vanilla and Baileys. Refrigerate for a minimum of 3 hours.
Before serving, beat egg whites with cream of tartar until stiff peaks form. Gently fold egg whites into the chilled cream mixture. Serve topped with a pinch of cinnamon.