I know a lot of chefs and foodies consider Creme Brulee a passe dessert from the 80's. Regardless, it's still one of my favorite desserts, one I love to eat and often make at home. I've used the same Creme Brulee recipe for years. I've tried a couple of variations, Chocolate and Raspberry but have yet to find one I like nearly as well as plain. Until now, that is, this Honey Cinnamon Creme Brulee is delicious. The texture is smooth and creamy, very similar to my favorite recipe but has a beautiful hint of cinnamon.
Honey Cinnamon Creme Brulee
Recipe Courtesy of Martha Stewart Living
For the Custard
3 cups heavy cream
1 cup whole milk
4 cinnamon sticks, 2 inches each
1/4 teaspoon salt
1/4 cup clover honey
1/2 cup sugar (1/4 cup plus 1/4 cup)
9 large egg yolks
For the Topping
1/2 cup sugar
1/2 teaspoon ground cinnamon
Make the custard: Bring cream, milk, cinnamon sticks, and salt to a simmer in a medium saucepan. Remove from heat, and let steep 1 hour.
Meanwhile, preheat oven to 300 degrees. Bring a kettle of water to a boil. Place six 6-ounce creme brulee dishes or heatproof ramekins in a large roasting pan.
Pour cream mixture through a fine sieve into a bowl, then return to pan. Add honey and 1/4 cup sugar; bring to a simmer. Stir to dissolve. Whisk egg yolks and remaining 1/4 cup sugar in a bowl. One ladle at a time, whisk hot milk mixture into yolks.
Pour custard through sieve into a bowl, and ladle into dishes. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of dishes. Bake until custards are just set, about 35 minutes (may take longer if using ramekins). Transfer dishes to a wire rack, and let cool. Refrigerate, covered with plastic wrap, at least 2 hours and up to 3 days.
Make the topping: Before serving, place dishes in freezer 20 minutes. Mix sugar and cinnamon; sprinkle a thin layer on custards. Use a kitchen torch to caramelize sugar, or put custards under broiler, 1 to 2 minutes. Repeat with another layer of cinnamon sugar.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.