Cinnamon Honey Crème Brûlée: Easy Dessert Recipe
Creamy cinnamon honey crème brûlée with a crunchy sugar top. An easy, impressive dessert you can prep ahead and finish in minutes before serving.
Ingredients
Crème brûlée
- 2¼ cups heavy cream
- ⅛ teaspoon salt
- 2 tablespoons honey
- 6 egg yolks size L
- 4 tablespoons sugar
Topping
- 2 tablespoons dark brown sugar
- ½ teaspoon ground cinnamon
Ingredients you need per step are listed below the step in Italic
Instructions
Crème brûlée
- Preheat the oven to 300 °F.
- Place a baking dish in the oven that is large enough to hold 4 ramekins.
- Boil water in a kettle for the water bath.
- In a saucepan, heat the cream with the honey and a pinch of salt over low heat until hot but not boiling. Remove from the heat.2¼ cups heavy cream, ⅛ teaspoon salt, 2 tablespoons honey
- In a bowl, whisk the egg yolks with the sugar until the mixture is light yellow and slightly thickened.6 egg yolks, 4 tablespoons sugar
- While whisking, slowly pour the warm cream mixture into the egg yolks in a thin stream.
- Divide the custard mixture between the ramekins. Place the ramekins in the baking dish in the oven.
- Carefully pour the hot water into the baking dish around the ramekins until the water reaches about halfway up the sides.
- Bake for about 35 minutes, until the custards are just set and still have a slight wobble in the center.
- Remove the ramekins from the water bath and let stand at room temperature for about 15 minutes.
- Place the ramekins in the refrigerator and chill for at least 2–3 hours, until completely cold.
Before serving
- Mix the dark brown sugar with the cinnamon. Sprinkle an even layer on top of each custard.2 tablespoons dark brown sugar, ½ teaspoon ground cinnamon
- Caramelize the sugar with a kitchen torch until melted and crispy. If you don’t have a torch, place the ramekins under a hot oven grill for a few minutes, watching closely.
- Serve as soon as the sugar top is crisp.
NOTES
1. Can I make this crème brûlée a day ahead? Yes. Bake and chill the custards up to 24 hours ahead. Add the sugar and caramelize just before serving.
2. Can I use milk instead of cream? For the best texture, use cream as in the recipe. Milk alone makes the custard thinner and less silky.
3. My custard curdled. What went wrong? The oven might have been too hot or the custard baked too long. Bake in a water bath and remove as soon as the center still has a slight wobble.
4. Do I need special ramekins? Any oven-safe ramekins work, as long as they’re not too deep. Shallow dishes give the nicest ratio of custard to crunchy sugar top.
5. Variations
- Vanilla cinnamon brûlée: Add a little vanilla extract or vanilla bean to the cream for extra depth.
- Orange cinnamon brûlée: Add some orange zest to the cream for a citrus twist.
- Coffee honey brûlée: Replace part of the cream with strong coffee for a coffee-honey version (keep the same total liquid).
- Fridge: Keep the baked, cooled custards (without the sugar topping) covered in the fridge for up to 2 days.
- Freezer: Not recommended; the texture becomes grainy after freezing and thawing.
- Serving: Remove from the fridge about 10 to 15 minutes before serving, add the sugar-cinnamon topping and caramelize.
Nutrition
Calories: 652kcal | Carbohydrates: 32g | Protein: 8g | Fat: 56g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 445mg | Sodium: 126mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 2386IU | Vitamin C: 1mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
