CINNAMON ORANGE CREME BRULEE

MEDIA GALLERY

When you taste this incredible cinnamon orange Crème brûlée made with Ceylon Cinnamon, you know you have a hit on your hands. It is an absolute dinner party favorite for an intimate gathering of close friends.

Ceylon Cinnamon mixes amazingly well with orange as the citrus in both ingredients bounces of the heady aroma of Vanilla to create an absolute delight. The sugar crusted top adds the finishing touch, but you need a good blow torch to create that even searing of the sugar topping.

Prep Time : 25 minutes
Cook time : 40 minutes
Wait Time : 1.5 hours
Serves : 4 people


INGREDIENTS

• 1 cup heavy cream
• 1/4 cup sugar
• 1/8 cup sugar for burning on top
• Zest of half an orange, removed in wide strips with a peeler
• 1/4 tsp. thyme
• 1 three inch Ceylon cinnamon stick
• 2 egg yolks
• 1/4 teaspoon vanilla extract
• Four 4 oz Ramekin dishes
  
  

DIRECTIONS

1. Preheat the oven to 325 degrees F.
   
   
2. Cream Mixture - In a saucepan whisk the cream, 1/8 cup sugar, the orange zest, thyme and Ceylon cinnamon stick. Bring the mixture to a boil on medium low heat, then remove from the heat and let cool.  You have slow boil it so the Cinnamon gets infused properly into this mixture. About 20 minutes
   
   
3. Egg Mixture : Whisk the egg yolks, 1/8 cup sugar and 1/4 teaspoon vanilla in a large bowl. Strain the cooled infused cream into the egg mixture and whisk to combine.
   
   
4. Pour the egg mixture into the four Ramekin dishes
   
   
5. Arrange the four 4-ounce remekin dishes in a large baking dish or roasting pan. Carefully fill the remaking with the custard mixture.
   
   
6. Add hot water (from your tap is fine) so it covers half the sides of the remekin dishes.
   
   
7. Put the pan in the oven and bake on 325 degrees F until the custard is set around the edges and slightly jiggly in the center but not liquid. About 40 minutes.
   
   
8. Remove the pan from the oven, remove the remekin dishes and chill the custard completely for 1.5 hours. Then take it out and let it rest for 30 minutes at room temperature.
   
   
9. Sprinkle the top of each custard ramekin with an even layer of sugar and burn the sugar with a blowtorch. Make sure to move the blow torch evenly and quickly in a back and forth movement so you get a nice and even sugar crust. The sugar will harden, turn brown and become crunchy.
   
   
10. Serve immediately with sliced orange or other fruit.