Reviews Add Rating & Review 56 Ratings 5 star values: 21 4 star values: 19 3 star values: 12 2 star values: 2 1 star values: 2
Back to Cinnamon-Honey Creme Brulee All Reviews for Cinnamon-Honey Creme Brulee - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cinnamon-Honey Creme Brulee Credit: Jonathan Lovekin Recipe Summary prep: 15 mins total: 4 hrs 10 mins Servings: 8
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
Gallery Cinnamon-Honey Creme Brulee Credit: Jonathan Lovekin
Recipe Summary prep: 15 mins total: 4 hrs 10 mins Servings: 8
Gallery
Cinnamon-Honey Creme Brulee Credit: Jonathan Lovekin
Cinnamon-Honey Creme Brulee
Credit: Jonathan Lovekin
Cinnamon-Honey Creme Brulee
Recipe Summary prep: 15 mins total: 4 hrs 10 mins Servings: 8
Recipe Summary
prep: 15 mins total: 4 hrs 10 mins
Servings: 8
prep: 15 mins
total: 4 hrs 10 mins
prep:
15 mins
total:
4 hrs 10 mins
Servings: 8
8
Ingredients
Ingredients
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
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.
Reviews
Add Rating & Review 56 Ratings 5 star values: 21 4 star values: 19 3 star values: 12 2 star values: 2 1 star values: 2
Reviews
Add Rating & Review 56 Ratings 5 star values: 21 4 star values: 19 3 star values: 12 2 star values: 2 1 star values: 2
Add Rating & Review
56 Ratings 5 star values: 21 4 star values: 19 3 star values: 12 2 star values: 2 1 star values: 2
56 Ratings 5 star values: 21 4 star values: 19 3 star values: 12 2 star values: 2 1 star values: 2
56 Ratings 5 star values: 21 4 star values: 19 3 star values: 12 2 star values: 2 1 star values: 2
5 star values: 21 4 star values: 19 3 star values: 12 2 star values: 2 1 star values: 2
All Reviews for Cinnamon-Honey Creme Brulee
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cinnamon-Honey Creme Brulee
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
