Cinnamon Crème Brûlée
Cinnamon Crème Brûlée is an amazing dessert that brings you an authentic taste of Ceylon cinnamon along with egg yolk, sugar and whipped cream, which are the only ingredients in this classic recipe. Tantalize your taste buds with this rich and unique dessert.
- 10 egg yolk
- 2 1/2 cups whipping cream
- 1/2 cup sugar
- 1 tsp Cinnamon powder
- 1/4 cup sugar for caramelizing tops after cooking.
How to Make It
Preheat oven 300°.
In a large mixing bowl, beat together the egg yolks with sugar until the sugar is dissolved and the mixture is a pale yellow.
Add the whipping cream and cinnamon, and beat on low until well blended. To get rid of any foam or bubbles use a strainer and pour the mixture through it into 8 ramekins or custard cups.
Place filled ramekins in a water bath using a large pan filled with hot water that will reach almost reach top of ramekins and bake until set, about 55 minutes.
Remove pan from oven and leave in the water bath until cooled. Remove ramekins from water bath and place in refrigerator to chill for at least 2 hours.
Prior to serving, sprinkle about 2 teaspoons of sugar over each custard.
Melt sugar until a burnt syrup is made
Re-chill the ramekins to harden the sugar for 15 minutes before serving.