Cinnamon Honey Creme Brulee Recipes

CINNAMON-HONEY CREME BRULEE

Steps:

• Make the custard: Bring cream, milk, cinnamon sticks, and salt to a simmer in a medium saucepan. Remove from heat, and let steep 1 hour.
• Meanwhile, preheat oven to 300 degrees. Bring a kettle of water to a boil. Place six 6-ounce creme brulee dishes or heatproof ramekins in a large roasting pan.
• Pour cream mixture through a fine sieve into a bowl, then return to pan. Add honey and 1/4 cup sugar; bring to a simmer. Stir to dissolve. Whisk egg yolks and remaining 1/4 cup sugar in a bowl. One ladle at a time, whisk hot milk mixture into yolks.
• Pour custard through sieve into a bowl, and ladle into dishes. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of dishes. Bake until custards are just set, about 35 minutes (may take longer if using ramekins). Transfer dishes to a wire rack, and let cool. Refrigerate, covered with plastic wrap, at least 2 hours and up to 3 days.
• Make the topping: Before serving, place dishes in freezer 20 minutes. Mix sugar and cinnamon; sprinkle a thin layer on custards. Use a kitchen torch to caramelize sugar, or put custards under broiler, 1 to 2 minutes. Repeat with another layer of cinnamon sugar.

FAVORITE CREME BRULEE

Steps:

• Preheat oven to 300 degrees.
• In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside.
• Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.
• Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes.
• Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.
• To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.