1vanilla pod split in half lengthways then seeds scraped outdo not discard the pod.
115gof caster sugarplus extra for the torching part
Pre-heat your oven to 160 degrees Celsius (320 degrees F). Leave a deep roasting tray or baking tray in the oven to pre-heat.
Break your cinnamon stick in half, then put it in a pot along with your milk, cream, vanilla seeds and the pod. Put the cream mixture over high flame and scald it (meaning turn the heat off as soon as the mixture starts to boil). Leave for about 10 minutes to let the cinnamon and vanilla infuse in the cream.
Meanwhile, whisk your sugar and egg yolks together in a large bowl until the mixture goes nice and pale.
Remove the cinnamon stick from the cream with a pair of tongs or a slotted spoon. Then, slowly pour the cream into the bowl with the sugar and egg mixture while whisking at the same time (be sure to add the hot cream slowly).
Next, put a strainer over a measuring jug, then strain the custard mixture into the measuring jug (try to use your spoon or spatula to push those vanilla seeds out of the pod through the strainer to get as much flavour as possible).
Fill a kettle to it's full capacity with water, then start boiling. Take the tray out of the oven, put a tea towel flat inside the tray. Then place your ramekins on the tea-towel surface. Fill the ramekins evenly with your custard mixture. Pour the boiling water from the kettle in the tray until it reaches 3 quarters of the way up the outside of the ramekins (watch the video in the post if you are confused).
Cover the tray with foil, then very carefully place in your pre-heated oven. Cook fo 30 minutes.
Again, make sure you are very careful when removing the tray from the oven. Put your ramekins in the fridge and leave them for at least 4 hours, preferably overnight.
Before torching your crème brulee, I like to leave them out of the fridge for about 10 minutes until they come to room temperature. Top your custard in the ramekins with a layer of sugar (enough to coat the surface).
Use a blow torch to caramelise the sugar. Don't put the flame too close to the sugar, otherwise it will burn too much. Leave for a minute so the caramelized sugar goes hard, then serve.
It is preferred that creme brulee rests in the fridge for at least 4 hours after baking. So make the recipe in advance.
Cinnamon Infused Creme Brulee
Amount Per Serving
Calories 306Calories from Fat 168
% Daily Value*
Saturated Fat 10g63%
* Percent Daily Values are based on a 2000 calorie diet.