One half vanilla bean
Three tablespoons sugar
One and one half cups milk
One and one half cups heavy cream
One half teaspoon cinnamon
Nutmeg for dusting
Split the vanilla bean and scrape out the seeds, set aside.
In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has heated to one hundred forty degrees. Allow the mixture to thicken. Stir mixture into the milk. Stir in cinnamon.
Refrigerate for two hours or until cold. Whip the cream and add to the egg mixture. Top with whipped cream and sprinkle the top with nutmeg before serving.