Makes 4 custards.
Preheat oven to 350 °F. Beat ricotta with sugar until smooth. Whisk eggs separately to combine and whisk into ricotta. Scrape seeds from vanilla bean into cheese and whisk in with cinnamon. Spoon ricotta into 8 5-ounce ramekins and place on a baking sheet. Bake for 30 to 40 minutes, until tops are a deep golden brown.
Serve custards warm or chilled.
Simmer all ingredients in a saucepot over medium-low heat until sauce reduces by about half and doesn’t run when dripped onto a plate, about 10 minutes. Allow to cool to room temperature.
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