Cinnamon Crème brûlée
Velvety cream with a fine cinnamon note and crisp‑sweet topping meets fruity berries: Try the Cinnamon Crème brûlée by Spoonsparrow!
Ingredients
- 0.5 l milk
- 1 Vanilla bean
- 1 stick cinnamon
- 2 Eggs
- 4 egg yolks
- 80 g sugar
- 100 g sugar
- 200 g fresh or frozen raspberries
Instructions
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1.
Pour milk into a pot. Split the vanilla bean lengthwise and add it with its split to the milk. Add the cinnamon stick and slowly bring everything to a gentle boil. Remove the pot from heat.
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2.
Beat eggs, yolks, and both sugars in a bowl with a whisk for 10‑15 minutes until a pale yellow, creamy mixture forms.
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3.
Remove the vanilla bean and cinnamon stick from the milk. Whisk the milk into the egg mixture in a thin stream.
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4.
Place the bowl over a gently simmering water bath and whisk for about 15 minutes until the custard thickens.
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5.
Fill four small serving bowls with the vanilla custard, let cool, then refrigerate for about 30 minutes.
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6.
Simmer the remaining sugar with just under 1/8 l water on low heat until a brown caramel sauce forms. Pour this hot sauce over the custard so it sets into a layer on top. Chill again, garnish with raspberries, and serve well chilled.
