Cinnamon and vanilla blancmange

Method

• 1
  Place milk, cream, cinnamon and vanilla pod and seeds in a pan over medium heat, and bring to just below boiling point. Turn off heat and leave to infuse for 1 hour.
• 2
  Beat egg yolks and sugar until thick and pale. Return cream mixture to just below boiling point. Strain through a sieve over the egg mixture, whisking constantly. Discard cinnamon and vanilla. Transfer to a clean pan, return to low heat and cook, stirring, for 4-5 minutes until mixture is thick enough to coat the back of a spoon.
• 3
  Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes to soften.
• 4
  Squeeze gelatine to remove excess water. Add gelatine leaves to the custard and stir until dissolved. Strain mixture through a sieve, then pour into 6 teacups. Chill for at least 6 hours or overnight.