This Cinnamon Creme Brulee is so easy to make, rich in texture and full of flavor. It is such an amazingly delicious dessert, a classic recipe with four simple ingredients. French for “burnt cream,” Creme Brulee is an elegant dessert and is a perfect base for flavoring. In this recipe egg yolks, heavy whipping cream, sugar and cinnamon are the only ingredients. It doesn’t get much easier then that and the flavor and rich spoonful after spoonful will amaze you.
Usually served at room temperature this rich custard base is topped with a contrasting hard layer of caramel. I like to serve this immediately after caramelizing its sweet, sugary top, but fresh out of the refrigerator so you get the contrasting hot crunchy top and the cool custard underneath. I have the perfect kitchen hand torch for this. It’s a MT-770S Micro Torch and I’ve had it for years. The rubber grip helps keep things steady and it never gets hot on your hand and it comes with a handy stand. If you don’t have a hand torch, set the tray of ramekins with the Cinnamon Crème Brûlée topped with sugar under the broiler for a minute or two. Watch carefully to not burn completely!
Beware though, this is a very hot torch, and especially when working with melted sugar, always be careful. It’s also great to char tomatoes and peppers if a grill isn’t handy, but thats another recipe…
Cinnamon Crème Brûlée
- 10 egg yolks
- 1/2 cup sugar
- 2 1/2 cups whipping cream
- 1 tsp cinnamon
- 1/4 cup sugar for caramelizing tops after cooking
- Preheat oven 300°F. Separate egg yolks from whites and save egg whites for another use.
- In a large mixing bowl, beat together the egg yolks with the 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.
- I pour the mixture through a strainer into your 8 ramekins (See Note 1) or custard cups to get rid of any foam or bubbles. (See Note 2)
- Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water almost reaches the top of ramekins. Bake until set, about 55 minutes.
- Carefully remove pan from oven and leave in the water bath until cooled.
- Remove ramekins from water bath, wipe water off and place in refrigerator to chill for at least 2 hours.
- Prior to serving, remove from refrigerator and sprinkle about 2 teaspoons of sugar over each custard top. Using a small, hand-held torch melt the sugar until a burnt caramel is made. If you don't have a torch, place under the broiler until sugar melts. *Optionally - Re-chill the ramekins to harden the sugar for 15 minutes then serve. (See Note 3)
- The size I use here are 3 1/4" in diameter, 1 1/4" deep and hold roughly a 1/2 cup.
- I find pouring through a strainer eliminates any foam and leaves a smooth surface. This is purely optional.
- If not serving right away, do not do the sugar topping part. Cover with plastic wrap and refrigerate up to 2 days. Top with sugar and torch/broil before serving. It will not stay completely hard if done more than 3 hours prior.