- disc unsweetened shortcake - 1 piece
- flour for sprinkling - - To taste
- thick cream - 2 cups
- milk - 2 cups
- vanilla pod - 1 piece (divided into seeds and pod)
- cinnamon sticks - 2 pieces
- Ground cinnamon - 1/8 Tea spoons (plus cinnamon for sprinkling)
- large egg yolks - 12 pieces (room temperature)
- sugar - 1/2 cup
- cornstarch - 2 teaspoons
Preheat the oven to 160 degrees. Roll out the short pastry on a lightly floured surface to a thickness of 3 mm. Put the dough into a shape 22 cm in diameter, align the edges. Cover the dough with parchment paper and bake until the golden brown edges, about 25 minutes. Remove parchment bake until golden brown, about 15 minutes. Put the cake on the grill and allow to cool completely. Bring the cream, milk, seeds and vanilla pod, cinnamon sticks and ground cinnamon in a medium saucepan over medium-high heat to a boil. Remove from heat, cover and let stand for 20 minutes. Remove the vanilla pod and cinnamon sticks. Beat together yolks and sugar with a mixer at medium speed, about 2 minutes. Add a hot mixture of cream and cornstarch. Beat with whisk until mixture becomes homogeneous. Pour the mixture through a fine sieve onto a cooled pie crust. Bake the cake for about 50 minutes. Put on the grate and allow to cool completely. Cool in the refrigerator for at least 4 hours or overnight (best of all). Before serving, lightly sprinkle the top of the cake with ground cinnamon.
Servings: 10