Cinnamon Crème Brûlée
This Cinnamon Crème Brûlée recipe is so good, you might be temped to hide it from the rest of the family. But remember, it’s always best to share.
1 cup Rockview® Heavy Cream
1/2 cup Rockview® Milk
4 egg yolks
Dash of salt
1/4 cup sugar
3 Tbsp sugar
1 tsp. cinnamon
Preheat oven to 325° F. Constantly stirring, bring the cream, milk, and cinnamon to a boil over medium-high heat. In a kettle, bring 3 cups of water to a full boil to create a bain-marie to cook the crème brûlée.
In a medium bowl, blend together egg yolks, sugar, and salt. Pour the mixture into ramekins, using a spoon to skim off any surface foam. Place in a large baking dish, then carefully pour the boiling water into the baking dish until it reaches about halfway up the sides of the ramekins. Bake 40 minutes or until custards are set in the middle.
Remove from oven and cool 15 minutes before removing from the bain-marie. Refrigerate at least 2 hours (preferably overnight).
Before serving, sprinkle sugar evenly over the tops of the custards. Caramelize using a kitchen blowtorch, then sprinkle the cinnamon and serve promptly.