Cinnamon-Crème Brûlée

Name: Cinnamon-Crème Brûlée
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Vanilla pod; 200 g Whipped cream; 250 ml Milk; 100 g + 4 tablespoons sugar; 1/2 TEASPOON Cinnamon; 3 Egg yolk (size M); 2 Eggs (size M); 4 discs Carambola and 4 physalis to decorate

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Vanilla pod
200 g Whipped cream
250 ml Milk
100 g + 4 tablespoons sugar
1/2 TEASPOON Cinnamon
3 Egg yolk (size M)
2 Eggs (size M)
4 discs Carambola and 4 physalis to decorate

Directions

1
Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Boil up cream, milk, vanilla pulp and pod, 100 g sugar and cinnamon. Leave to stand for 10 minutes with the stove switched off. Pass through a sieve. Whisk the egg yolks and eggs. Gradually stir in hot cream. Place 4 flat moulds on the fat pan of the oven and fill with the egg milk.
2
Place the pan in the preheated oven (electric cooker: 125 °C/ circulating air: not suitable/ gas: level 1) and pour hot water over it so that 2/3 of the moulds are in water. Cook the cream for 50-60 minutes. Remove from the fat pan, allow to cool and chill for several hours, preferably overnight. Sprinkle each crème brûlée with 1 tablespoon of sugar. Caramelise with a gas burner. Decorate with 1 slice of starfruit and 1 physalis
3
12 hours waiting time