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Cinnamon-honey creme brulee
Cinnamon-honey creme brulee
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Martha Stewart's kitchen balances sweet honey custard with spicy cinnamon sugar topping for the perfect bite.
Ingredients:
  • 757.50 gm thickened cream
  • 257.50 gm milk
  • 4 cinnamon sticks
  • 0.60 gm salt
  • 89.38 gm honey
  • 107.50 gm caster sugar
  • 9 large egg yolks
  • 107.50 gm caster sugar, extra
Instructions:
  • Simmer cream, milk, cinnamon sticks, and salt in a saucepan over medium heat, stirring occasionally. Remove from heat and let sit for 1 hour to enhance flavors.
  • Preheat the oven to 150°C/130°C fan-forced. Strain the milk mixture through a fine sieve into a bowl. Return it to the pan, add honey and 1/4 cup sugar, then bring to a simmer, stirring to dissolve the sugar. In a heatproof bowl, whisk the egg yolks and the remaining sugar. Gradually whisk the hot milk mixture into the egg mixture, then strain the mixture through a sieve into a heatproof jug.
  • Evenly distribute the custard among 8 ramekins with a 3/4-cup (180ml capacity) each. Arrange the ramekins in a large roasting pan. Fill the pan with enough boiling water to reach halfway up the sides of the ramekins.
  • Bake for 45 to 50 minutes until the edges are set but centers are still slightly wobbly. Gently remove from water bath, cool on a wire rack, cover with plastic wrap, and refrigerate overnight or up to 3 days.
  • Chill dishes in the freezer for 20 minutes before serving. Sprinkle a thin layer of half the extra sugar over each custard. Use a kitchen blowtorch or preheated grill on medium-high to caramelize sugar for 1 to 2 minutes until golden. Repeat with the remaining sugar. Serve.

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