Brown sugar cinnamon creme brûlée

(14)
"Velvety, delicious custard. Sweetened with brown sugar, and a touch of cinnamon. Topped with a caramelized, glassy broiled sugar."
-- @shelbyykhan
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  • Recipe Card
Prep time 5mins
Cook time 45mins
Serves or Makes: 4

Recipe Card

ingredients

  • 2 cups heavy cream
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 5 egg yolks
  • 1/2 cup brown sugar
  • 1/4 cup brown sugar (for topping)
  • 1/4 cup cane sugar (for topping)

Method

  • Step 1

    Preheat oven to 325. Set a pot of water to boil, and keep at a low simmer.

  • Step 2

    Place egg yolks and 1/2 cup of brown sugar in a large bowl. Use hand mixer (or mix by hand, but it will take a while!) to whisk together until light, and sugar is dissolved. About 3-5 minutes.

  • Step 3

    Place heavy cream and salt in a sauce pan. Bring to a simmer, and turn off heat.

  • Step 4

    Stir in vanilla, and cinnamon.

  • Step 5

    Stream warmed cream into the egg yolk mixture slowly. Whisking constantly until well combined, and smooth.

  • Step 6

    Place ramekins into a deep baking dish.

  • Step 7

    Pour cream mixture into ramekins, and pour hot water to about halfway submerge the ramekins.

  • Step 8

    Bake for 40-45 minutes, until edges have set but center is still slightly jiggly.

  • Step 9

    Allow to cool to touch, and place in fridge for at least two hours.

  • Step 10

    When ready to serve, allow to set at room temperature for 15-20 minutes. Meanwhile, mix together remaining brown sugar, and cane sugar.

  • Step 11

    Sprinkle the sugar mixture onto each filled ramekin, and either broil on low for a few minutes to brûlée the sugar, or use a handheld torch to do so! (I prefer the torch, because it won't alter the texture of your custard!)

  • Step 12

    If you're going to serve these at a later date... (you can keep them covered in the fridge for 3 days)... don't add sugar to brûlée until you're ready to serve! :)