Cinnamon Creme Brulee
Beautifully rich custard with a crunchy caramelised sugar top, a bitter sweet contrast! Flavour your brûlée as you like with vanilla, cardamom, ginger, orange or classic plain custard. Served on its own or as part of a more complex dessert, a brûlée is a favourite for many people.
What you’ll need
7 free range egg yolks
1 cinnamon stick, broken into pieces
420ml double cream
110g caster sugar
Let’s get cooking
Start by warming the double cream with the cinnamon stick to just below the simmer. Remove from the heat and allow to infuse for at least 30 min.
Whisk the egg yolks and sugar in a heatproof bowl until the mix is pale and forms a trail.
Reheat the cream, again to just below the simmer and whisk onto the yolk mix. Return the custard to a clean pan and cook over a moderate heat, stirring constantly until the mix begins to thicken. Pass through a fine sieve into a jug and pour into individual ramekins or stainless steel rings that have been wrapped first in cling film and then foil.
Place in a roasting tin and transfer to the oven shelf. Carefully fill the tin with hot water to about 2/3 of the way up the moulds.
Cook at 130ºC for approximately 8 minutes until the custard is just set. Test by gently tipping one of the moulds.
Remove from the bain-marie and chill to set completely.
To serve, dust with icing sugar and glaze with a blowtorch.
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