Cinnamon Scented CrÃ¨me Brulee
Chef Michael P. Clive
DATE: Tuesday, February 21st, 2012
- 1 Â½ cups heavy cream
- 3 large egg yolks
- Â¼ cup granulated sugar, plus 5 tablespoons for topping
- 1 tsp vanilla extract
- 2 cinnamon sticks
- Hot water
- In a large microwaveable mixing bowl, microwave cream and cinnamon sticks together uncovered for 3 minutes at power 10. Meanwhile, whisk together egg yolks, Â¼ 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.
- 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 donâ€™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.
- 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.