Tea and Spice Cream

Directions

1. Pour the milk into a saucepan and bring it to a boil.
2. Remove from heat and add the tea bags, vanilla, and cinnamon.
3. Cover and steep for 5 minutes. 
4. With a whisk, mix the brown sugar and egg yolks. Add the cornstarch. Pour the milk over the mixture and whisk well. 
5. Pour the mixture back into the pot and cook over low heat, stirring constantly, until the mixture thickens, about 3 to 4 minutes. 
6. Pour the mixture into dessert cups and store in a cool place.