Stir together the sugar and half-and-half in a saucepan over medium-low heat, When the mixture begins to simmer, remove from heat. Whisk half of the mixture into the eggs, working quickly so that the eggs do not cook. Pour the egg mixture back into the saucepan, and stir in the cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Refrigerate for several hours or overnight.
Before serving, soften at room temperature for 10 minutes. Scoop into bowls and drizzle with Gooey Caramel Sauce. Sauteed Apples: 3 medium apples, peeled, cored, and chopped 1 Tbsp. butter 2 1/2 Tbsp. sugar 1 tsp. cinnamon Melt the butter over medium heat, then add remaining ingredients. Saute' until apples are tender and nicely caramelized. Gooey Caramel Sauce: 1 cup dark brown sugar 6 Tbsp. butter (no substitutes) |