White Chocolate and Cinnamon Creme Brulee

1. 1

   Place the cream, milk and cinnamon stick in a small saucepan over low heat and cook gently until the mixture comes to a boil.

2. 2

   Remove from the heat, cover and set aside for 20 minutes.

3. 3

   Preheat the oven to 325F; reheat the cream mixture.

4. 4

   Whisk the egg yolks and sugar together until thick and pale.

5. 5

   Pour the warm cream mixture over the egg mixture and whisk to combine.

6. 6

   Return to the pan and stir over low heat until the custard is thick and coats the back of a spoon (6-8 minutes).

7. 7

   Remove from the heat and stir the custard into the melted chocolate.

8. 8

   Pour the mixture through a sieve into four 1/2-cup capacity ovenproof ramekins and place in a deep baking dish.

9. 9

   Pour enough boiling water to come halfway up the sides of the ramekins.

10. 10

    Bake for 25-30 minutes or until just set.

11. 11

    Remove from the oven, let cool, then refrigerate for 3 hours or until set.

12. 12

    Sprinkle each brulee with one tablespoon of extra sugar.

13. 13

    Use a kitchen torch to caramelize the sugar topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.