Here is a variant on our lemon creme brulee for cinnamon lovers.
- You can bake the custards in a pan of hot water, which will make the surface come out smoother. However, since you’re going to cover it with a layer of melted sugar anyway, this step seems unnecessarily complicated.
Cinnamon Creme Brulee
Adapted from All Recipes and Dorie Greenspan’s Baking: From My Home to Yours
Yield: 6 servings
For the custard:
- 2 cups heavy cream
- 2 sticks of cinnamon (or 1 big stick)
- 5 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
For the topping:
- 4 tablespoons sugar
- Put cream and cinnamon stick(s) in a saucepan. Bring to a boil, remove from heat, cover, and let infuse for at least 30 minutes and up to 1 hour.
- Preheat oven to 300ºF. Place 6 shallow heat-proof dishes on a baking sheet.
- Beat egg yolks, 1/2 cup sugar, and vanilla extract in a mixing bowl until thick and creamy.
- Discard the cinnamon and rewarm cream over low heat until it almost comes to a boil.
- Remove the cream from heat immediately and stir into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
- Remove mixture from heat immediately and pour into dishes.
- Bake for 30 minutes. Remove from oven and cool to room temperature.
- Refrigerate for at least 1 hour or overnight.
- Sprinkle 4 tablespoons sugar evenly over the 6 dishes of custard.
- Oven method:
Preheat oven to broil. Place dishes under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.Blowtorch method:
Hold a blowtorch so the tip of the flame touches and melts the sugar. Keep the flame moving over the surface so the sugar doesn’t burn.
- Remove from heat and allow to cool. You can refrigerate the dishes to set the custard, but I usually eat it as soon as the sugar crust has hardened. You can check this by tapping it lightly with a spoon.