Recipes

Cinnamon Scented Crème Brulee

Chef Michael P. Clive

DATE: Tuesday, February 21st, 2012

Ingredients

1. 1 ½ cups heavy cream
2. 3 large egg yolks
3. ¼ cup granulated sugar, plus 5 tablespoons for topping
4. 1 tsp vanilla extract
5. 2 cinnamon sticks
6. Hot water

Preparation

1. In a large microwaveable mixing bowl, microwave cream and cinnamon sticks together uncovered for 3 minutes at power 10. Meanwhile, whisk together egg yolks, ¼ cup sugar, and vanilla extract in a separate large mixing bowl until combined. Whisking constantly, pour heated cream in a thin stream down the side of the bowl of egg mixture.
2. Once combined, divide custard among four 1/2-cup ramekins (or any ovenproof or microwaveable container, like a mug). Place custards in a shallow microwaveable dish, making sure they don’t touch one another. Pour hot water between the ramekins until it reaches two-thirds of the way up the sides. Microwave at power 10 until center of custards is just set, about 4-5 minutes.
3. Remove from the microwave and let completely cool in the water. When cool, refrigerate covered for at least 1 hour. Once custards have rested, heat oven to broil and, once heated, sprinkle 4 teaspoons of sugar on each custard. Place custards under broiler for about 3-4 minutes, or until the tops are caramelized and golden brown; watch carefully to avoid burning. Remove from oven and serve.