Monday, July 9, 2012

Honey Cinnamon Creme Brulee

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
Ingredients 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

Directions 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.


  1. I have never made a Creme Brulee, but I think I will have to try it now. Yours is beautiful!

  2. Love creme brulé this look delicious!

  3. Probably a bit ambitious for me although I did manage to make a successful lemon honey the other day!

    I found you on Stone Gable's On the Menu Monday. I have linked in bacon and scrambled egg rolls. Have a nice week.

  4. I've never met a creme brulee I didn't love to death. This is surely no exception!

  5. I love creme brûlée, don't consider it passé at all!

  6. Passez or not I love creme brulee and this one looks right up my alley!

  7. This will always be a stand out dessert in our home. I'm thinking the little kick of cinnamon with add a lot! Hope you are happy and lovin' life. Hugs from Idaho.

  8. I would never consider Creme Brulee passe, it's a favorite in our house. Yours look delicious, especially with honey and cinnamon.

  9. The best part about Creme Brulee is....everything!!

  10. I don't really care about what's trendy - I just make what we like to eat! How nice to find a variation on a favorite recipe.

  11. Creme Brulee is still one of my favorite desserts too. There is something about the creaminess with that crunchy, caramelized top that is so delicious. This recipe sounds really good with the honey and cinnamon flavors!

  12. Hi Julie,
    We just love Cream Brulee, this is a great recipe! Hope you are having a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  13. I have a new set of kitchen torches, and creme brulee is one of the recpies on my list. This looks amazing!


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