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Cinnamon Crème Brulee Recipe


Cinnamon Crème Brulee Recipe

Cinnamon Creme Brulee

Flickr user Seabamirum - Creative Commons

Warm, aromatic cinnamon and the lightest touch of vanilla give this cinnamon creme brulee recipe its cozy flavor. The mellow, home style flavor of cinnamon melded into the classic, smooth elegance of French custard make this dessert irresistible. Tailor made for special occasion menus featuring rich, cool-weather food, this cinnamon infused creme brulee is even richer when served with caramelized apples.

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Prep Time: 5 minutes

Cook Time: 55 minutes

Cool: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: 6 servings


  • 1 1/2 cups heavy cream
  • 1/2 cup half and half (light cream)
  • 2 cinnamon sticks
  • 8 egg yolks
  • 1/3 cup plus 1/4 cup granulated sugar, divided
  • 1/2 teaspoon vanilla extract


How to make cinnamon creme brulee:

Preheat the oven to 300F. Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.

In a medium saucepan set over medium heat, bring the heavy cream, half and half, and cinnamon sticks just to a boil, and then remove it from the heat. Allow it to cool to room temperature on the countertop for 45 minutes. Pour the cinnamon-infused cream through a fine-mesh sieve into a clean bowl and set it aside for a moment. Rinse the sieve for later use and discard the used cinnamon sticks.

Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the cinnamon cream, and vanilla extract into the beaten eggs. Beat the mixture for 90 seconds.

Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.

Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.

Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch. Serve immediately.

This cinnamon infused crème brulee recipe makes 6 servings.

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