Sugarlaws: Living Sweetly.

Cinnamon Crème Brûlée

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November 28th, 2007 · Print Print

cremebrulee.jpg

Crème Brûlée is one of those ubiquitous dessert items that you see on just about every menu in New York. Because of that, I pretty much assumed that it would be easy to make. And it is, for sure, but it takes a while to cook and then chill in the refrigerator. I wouldn’t whip this up for myself on a random weeknight, but it’s a good dessert if you’re having a dinner party, because it requires you to to make it in advance. Just be very, very careful if you’re trying to blow-torch the tops after a few glasses of wine!

I own a crème brûlée blowtorch. I’m vaguely puzzled by that fact, because this weekend was the second time I’ve ever made crème brûlée in my life. But it was on sale, and I was talking to the most persuasive salesperson at Williams Sonoma ever. She was all, “oh, you’ll be surprised how much you use this. You can even use it to grill cheese on sandwiches!” And I was all, “oh, that’s a great idea! I’ve always wanted to eat untoasted bread with melted cheese on top, thanks to my blowtorch.” So, I bought it.

If you don’t have a crème brûlée mini-blowtorch, you can use your oven broiler (or toaster oven, actually). Which is actually how normal people melt cheese on their sandwiches. Sigh.

Cinnamon Crème Brûlée

INGREDIENTS:
2/3 cup heavy cream
1 tsp vanilla extract
1 tsp cinnamon
3 tbsp sugar
2 large egg yolks
Additional sugar, for topping

DIRECTIONS:
1. Preheat the oven to 300 degrees.
2. In a medium saucepan, heat the cream, vanilla and cinnamon to a scald (small bubbles around the edge of the pan but not boiling). Remove from the heat and set aside.
3. In a medium bowl, whisk together sugar and the egg yolks until pale in color.
4. Whisk in the cream to the egg yolks a little at a time. Pour the liquid into 2 ramekins.
5. Place the ramekins into a large pan, and fill the pan with warm water halfway up the sides of the ramekins.
6. Bake just until the crème brûlée is set, but still wobbly in the center (about 30 minutes).
7. Refrigerate the ramekins for at least 2 hours and up to 2 days before serving.
8. Before serving, dust sugar on the tops of crème brûlée with sugar, and melt sugar with a crème brûlée torch or over broiler. Serve!

Serves two.


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Tags: desserts · food



4 responses so far ↓

  • 1 Kristen // Nov 29, 2007 at 1:05 am

    I love Creme Brulee. This looks fantastic.
    Don’t you wonder if there are people out there who really do melt their cheese with a blow torch?

  • 2 Katy // Nov 29, 2007 at 3:59 pm

    I bet if you gave certain boys one of those blowtorches, he’d figure out every imagineable way to possibly use it, including melting cheese. :-) I actually think it’s pretty fun to use, despite a monster scar on my thumb from the *first* time I tried to melt sugar!

  • 3 Núria // Nov 29, 2007 at 9:22 pm

    Hi Katy! It looks great in the picture… so elegant!
    I’m not much into desserts but your creme brulee caught my attention because is so similar to one we have here called “catalan cream”. The ingredients are nearly the same!! Maybe one day I get my hands on desserts too!
    Thanks.

  • 4 Warm gooey lunch « danalicious // Jan 15, 2010 at 5:15 pm

    […] made cinnamon creme brulee last night right before I went to sleep. I must say it is a perfect recipe over at Sugarlaws and […]

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