Snickerdoodle Crème Brûlée
This snickerdoodle creme brulee the perfect dessert for a holiday meal. The rich cinnamon custard is topped with the signature caramelized sugar.
- Serves: 6 persons
- 2cups heavy cream
- ½cup granulated sugar
- ¾teaspoon ground cinnamon, plus more for sprinkling over the tops (preferably Saigon or Vietnamese Cinnamon)
- 5large egg yolks
- Dash salt
- 1teaspoon vanilla extract
- 3tablespoons superfine sugar (or raw sugar or granulated sugar)
Step 1Combine the heavy cream, 1/2 cup of sugar, and 3/4 teaspoon of cinnamon in a heavy medium saucepan over medium heat. Cook, stirring until the mixture just begins to simmer. Remove the pan from the heat and let it cool for about 15 to 20 minutes.
Step 2Heat the oven to 325 F.
Step 3In a mixing bowl, whisk the egg yolks with the salt. Gradually whisk the cream mixture into the egg yolk mixture. Whisk in the vanilla extract and then divide the custard among the 6 ramekins.
Step 4Bring a saucepan of water to a boil. Carefully add the water to the outer pan holding the ramekins to a depth of about halfway up the sides of the ramekins.
Step 5Bake the crème brûlée for 30 to 35 minutes, or until there is only slight jiggle in the centers of the custards.
Step 6Remove the ramekins to a rack to cool.
Step 7Discard the water in the outer pan and place the ramekins back in the pan. Refrigerate, uncovered, for at least 3 to 4 hours, or until they are completely chilled.
Step 8Just before serving time, put about 1 to 1 1/2 teaspoons of raw sugar, superfine sugar, or granulated sugar on a serving of crème brûlée. Gently move the ramekin on the countertop in a circular motion to distribute the sugar evenly.
Step 9Slowly move a blowtorch or small kitchen torch back and forth over the crème brûlée, caramelizing a section at a time. Using a pot holder or oven mitt—the ramekins will be hot—turn the ramekins and continue caramelizing the tops until all of the sugar is melted and the top is browned. Repeat with as many custards as you plan to serve. The caramelized sugar should harden within about 2 to 3 minutes.
Step 10Alternatively, the creme brulees may be browned under the broiler. Add the sugar to the tops and place them under a heated broiler just until the sugar has caramelized. Watch them carefully and rotate the pan with the creme brulees about halfway through.
Step 11Sprinkle the caramelized tops lightly with a pinch of cinnamon.