Cinnamon-honey creme brulee
Indulge in the rich, creamy delight of Cinnamon-Honey Crème Brûlée. Infused with a hint of cinnamon and the natural sweetness of honey, this classic French dessert features a buttery, custard base topped with a perfectly caramelized sugar crust. Ideal for any special occasion or an elegant finish to a memorable meal. Easy to follow recipe included!
- 28 Mar 2025
- Cook time 60 min
- Prep time 15 min
- 8 Servings
- 7 Ingredients
Cinnamon-honey creme brulee is a delightful twist on the classic French dessert, combining the warming flavors of cinnamon and the natural sweetness of honey. This dessert is perfect for special occasions or whenever you want to treat yourself to something indulgent yet sophisticated.
Ingredients:
Instructions:
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, combine the heavy whipping cream, milk, cinnamon stick, and salt. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for at least 15 minutes to allow the cinnamon to infuse the cream mixture.
- In a large mixing bowl, whisk together the eggs, honey, and sugar until well combined and slightly pale.
- Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Continue to whisk until all ingredients are fully incorporated.
- Pour the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup. This will remove the cinnamon stick and any small bits of cooked egg, ensuring a smooth custard.
- Place the ramekins in a large baking dish or roasting pan. Carefully pour the custard mixture into the ramekins, filling them about three-quarters full.
- Carefully pour hot water into the baking dish around the ramekins, making sure the water comes up to about halfway up the sides of the ramekins. This water bath will help the custard cook evenly.
- Cover the baking dish loosely with aluminum foil and place it in the preheated oven. Bake for 40-50 minutes, or until the custards are set but still slightly jiggly in the center when gently shaken.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight, allowing the custard to fully set.
- Just before serving, sprinkle a thin layer of sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden-brown crust. If you don’t have a kitchen torch, you can place the ramekins under a broiler for a few minutes, watching carefully to prevent burning.
- Allow the caramelized sugar to cool for a minute until it hardens. Serve immediately and enjoy your delicious cinnamon-honey crème brûlée!
Tips:
- Ensure the heavy whipping cream and milk mixture does not come to a boil when heating; it should be gently simmered.
- Strain the mixture after infusing with the cinnamon stick to ensure a smooth texture.
- Whisk the eggs and sugar together until they are light in color and slightly thickened before tempering with the hot cream mixture.
- Bake the creme brulee in a water bath (bain-marie) to ensure even cooking and avoid curdling.
- After baking, let the creme brulees cool to room temperature before chilling them in the refrigerator for at least 4 hours or overnight.
- For the perfect caramelized sugar topping, use a kitchen torch. Hold the torch just above the sugar until it melts and turns golden brown; avoid holding it too close to prevent burning.
With its rich, creamy base and perfectly caramelized sugar topping, cinnamon-honey creme brulee offers a wonderfully unique flavor profile. Follow these tips and enjoy a restaurant-quality dessert right at home.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 0.21g | 1% |
| Sugar 22g | 22% |
| Fat | |
| Fat 24g | 29% |
| Saturated 15g | 49% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 320ug | 36% |
| Choline 140mg | 26% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 0.08mg | 1% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.66ug | 27% |
| Vitamin C 0.40mg | 0% |
| Vitamin E 0.94mg | 6% |
| Vitamin K 2.10ug | 2% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 160mg | 5% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 320mg | 21% |
| Zinc, Zn 0.76mg | 7% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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