Cinnamon Crème Brûlée Recipe

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Step 1 

Preheat the oven to 325°F (160°C). Place six ramekins in a deep baking dish and set aside. 

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Step 2 

In a medium saucepan, combine the heavy cream and ground cinnamon. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and stir in the vanilla extract. Let it sit for about 10 minutes to infuse the flavors. 

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Step 3 

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened. 

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Step 4 

Slowly pour the warm cinnamon-infused cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. 

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Step 5 

Once fully combined, strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. 

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Step 6 

Divide the custard evenly among the ramekins. Place the baking dish with the filled ramekins on the oven rack and carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath. 

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Step 7 

Bake the custards in the preheated oven for 30-35 minutes, or until the edges are set but the centers still jiggle slightly when shaken. 

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Step 8 

Remove the ramekins from the water bath and let them cool to room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours, or overnight. 

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