Cinnamon-honey creme brulee
Cinnamon-honey crème brûlée is a luxurious dessert that marries the richness of custard with the warming notes of cinnamon and sweetness from honey. It's baked in a water bath for a silky texture and finished with a crunchy caramelized sugar crust.
Cook time 60 min
Prep time 15 min
Ingredients:
2 cups heavy whipping cream1 cup milk (1% fat)
1 cinnamon stick
1 tsp salt
1/4 cup honey
1/2 cup sugar
6 eggs
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.
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!
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.
Cinnamon-honey creme brulee FAQ:
Bake the crème brûlée at 325°F (160°C) for 40-50 minutes. The custards should be set but still slightly jiggly in the center when shaken gently.
The crème brûlée is done when it is set around the edges and has a slight jiggle in the center. A good test is to gently shake the ramekin; it should not slosh but will have a bit of movement.
Yes, you can use brown sugar or coconut sugar as an alternative for the topping. However, regular granulated sugar caramelizes best for a crisp crust.
If the custard curdles, the eggs may have been added to the warm cream too quickly. To avoid this, gradually add the cream to the eggs while whisking continuously. If curdling occurs, you can try to strain it through a fine-mesh sieve to remove any lumps.
Store any leftover crème brûlée in the refrigerator, covered with plastic wrap. It will keep for up to 3 days. Wait to add the caramelized sugar topping until just before serving to maintain the crispy texture.
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.
Nutrition per serving
8 ServingsCalories 340kcal
Protein 7g
Carbohydrates 22g
Fiber 0.21g
Sugar 22g
Fat 24g
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