Brown sugar cinnamon creme brûlée
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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! :)