Growing Chefs! Ontario Cinnamon Crème Brûlée
Cinnamon Crème Brûlée
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out all ingredients carefully.
Preheat the oven to 300°F.
Get Cooking!
In a medium-sized pot over medium heat, combine cream, salt, cinnamon and half of the sugar. Heat this mixture until bubbles form around the edges, but do not allow it to boil.
In a bowl, whisk the egg yolks together with the whole eggs and the remaining half of the sugar. Slowly add the hot cream mixture while whisking until all is combined. Pass this mixture through a fine mesh strainer.
Portion the custard into ramekins (or your desired serving container) and place into a pan. Fill the pan with hot water, halfway up the sides of the ramekins. Bake at 300°F for approximately 45 minutes to 1 hour, until the custard’s edges have puffed slightly and the middle jiggles slightly. Refrigerate overnight, or at least 4 hours before serving.
To serve, top with sugar and using a torch, turn the ramekin slightly and continue moving the torch as well until all the sugar has melted and caramelized, coating the entire top of the custard.
Growing Chefs! Ontario Recipe
Cinnamon Crème Brûlée
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out all ingredients carefully.
Preheat the oven to 300°F.
Get Cooking!
In a medium-sized pot over medium heat, combine cream, salt, cinnamon and half of the sugar. Heat this mixture until bubbles form around the edges, but do not allow it to boil.
In a bowl, whisk the egg yolks together with the whole eggs and the remaining half of the sugar. Slowly add the hot cream mixture while whisking until all is combined. Pass this mixture through a fine mesh strainer.
Portion the custard into ramekins (or your desired serving container) and place into a pan. Fill the pan with hot water, halfway up the sides of the ramekins. Bake at 300°F for approximately 45 minutes to 1 hour, until the custard’s edges have puffed slightly and the middle jiggles slightly. Refrigerate overnight, or at least 4 hours before serving.
To serve, top with sugar and using a torch, turn the ramekin slightly and continue moving the torch as well until all the sugar has melted and caramelized, coating the entire top of the custard.