Side Pannel
Cinnamon Creme Bruelee
Ingredients List
- 2/3 cup 35% whipping cream
- 1/3 cup milk
- 1 2-inch piece cinnamon stick
- 3 large egg yolks
- ¼ cup granulated sugar
- pinch of salt
- 4 tbsp coarse sanding sugar (such as turbinado)
Directions
Preheat oven to 300°F. Place four shallow, 1/3-cup oval fluted ramekin dishes in a shallow glass baking dish or rimmed hotel pan.
In a saucepot over medium-low heat, combine cream, milk and cinnamon stick. Heat slowly, covered, without boiling, for about 15 minutes. This will release the spice flavours.
Whisk egg yolks with sugar and salt just until blended and smooth. Do not beat to prevent air incorporation and the formation of air bubbles at the surface.
Pour the cream mixture through a sieve and into a 2-cup volumetric measuring cup with a pouring spout. Discard spent cinnamon stick. Slowly pour about ¼ of cream mixture into yolks while whisking until smooth. Switch to a spatula or wooden spoon and gradually add remaining cream mixture while stirring constantly until well blended. Pour mixture through a sieve and back into the measuring cup.
Divide custard among ramekin dishes and place the whole baking dish or tray in the center rack of your oven. Pour boiling water about halfway up the sides of the ramekins and bake until custard is set at the edges but still slightly wobbly in the center, about 25 minutes. Do not over-bake. Use tongs to transfer ramekins to a wire rack to cool completely at room temperature. Refrigerate until thoroughly chilled.
Just before serving, sprinkle about 1 tablespoon of turbinado or other coarse sanding sugar over the custard and shake the dish to coat the surface evenly. Tap off excess sugar and use a blowtorch to caramelize the surface evenly. The sugar will bubble up as it cooks and turn golden to dark brown. Let cool about 2 minutes to let the sugar harden. Serve immediately.
In a saucepot over medium-low heat, combine cream, milk and cinnamon stick. Heat slowly, covered, without boiling, for about 15 minutes. This will release the spice flavours.
Whisk egg yolks with sugar and salt just until blended and smooth. Do not beat to prevent air incorporation and the formation of air bubbles at the surface.
Pour the cream mixture through a sieve and into a 2-cup volumetric measuring cup with a pouring spout. Discard spent cinnamon stick. Slowly pour about ¼ of cream mixture into yolks while whisking until smooth. Switch to a spatula or wooden spoon and gradually add remaining cream mixture while stirring constantly until well blended. Pour mixture through a sieve and back into the measuring cup.
Divide custard among ramekin dishes and place the whole baking dish or tray in the center rack of your oven. Pour boiling water about halfway up the sides of the ramekins and bake until custard is set at the edges but still slightly wobbly in the center, about 25 minutes. Do not over-bake. Use tongs to transfer ramekins to a wire rack to cool completely at room temperature. Refrigerate until thoroughly chilled.
Just before serving, sprinkle about 1 tablespoon of turbinado or other coarse sanding sugar over the custard and shake the dish to coat the surface evenly. Tap off excess sugar and use a blowtorch to caramelize the surface evenly. The sugar will bubble up as it cooks and turn golden to dark brown. Let cool about 2 minutes to let the sugar harden. Serve immediately.
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