- 3 c. heavy cream
- 1 c whole milk
- 1/4 tsp. salt
- 1/4 c. Cinnamon infused creamed honey
- 1/2 c. sugar (divided into 1/4 c each)
- 9 large egg yolks
- 1/2 c. sugar
- 1/2 tsp organic cinnamon (preferably Ceylon)
- Bring cream, milk and salt to a simmer in medium saucepan. Remove from heat and let steep 1 (one) hour.
- Meanwhile, preheat oven to 300 degrees. Bring kettle of water to a boil. Place six – 6 oz creme brûlée or heatproof ramekins in large roasting pan. (We love Staub’s Mini Coquettes)
- Pour cream mixture through a fine sieve into a bowl, then return to pan. Add cinnamon honey and 1/4 c. sugar; bring to a simmer. Stir to dissolve. Whisk egg yolks and remaining 1/4 c. sugar in a bowl. One ladle at a time, whisk hot milk mixture into yolks.
- Pour custard through sieve into a bowl, and ladle into dishes. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of dishes. Bake until custards are just set, about 35 minutes. Possibly longer if using ramekins.
- Transfer dishes to wire rack, and let cool. Refrigerate, covered with plastic at least 2 hours and up to 3 days.
- Once ready to serve, make the brûlée topping. Before serving, place dishes in freezer for 20 minutes. Mix cinnamon; sprinkle a thin layer on custards. Use a kitchen torch to caramelize sugar, or pur custards under broiler for 1 -2 minutes. Repeat with another layer of sugar.