Cinnamon Crème Brûlée

There’s nothing more satisfying than cracking through the top layer of a beautifully made crème brûlée, and dipping into the soft filling that lies beneath the sugar-encrusted shell.


Serves 4

Preparation Time

Cook time

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  • 500ml cream
  • 95g sugar
  • 1 tsp vanilla
  • 8 egg yolks (beaten)
  • 2 cinnamon sticks
  • Pinch of salt
  • 70g sugar (for topping)


Combine the cream, half the sugar, salt and cinnamon sticks in a saucepan.

Allow the mixture to simmer slowly as the sugar melts and then bring to a boil.

Meanwhile, blend the egg yolks and remaining sugar together.

Remove the cream from the heat and take out the cinnamon sticks.

Slowly temper the egg mixture, by pouring the cream into the egg mixture while whisking furiously.

Pour the mixture into the ramekins, filling them 3/4 full.

Bake them in a hot water bath (a baking pan filled with hot water) at 160ºC for 25 minutes or until set.

Remove them from the oven and the hot water bath and place them in the fridge overnight or until completely cool and set.

When set, sprinkle on a bit of the sugar and using a blow torch, caramelise the sugar.

Serve immediately.

Image and recipe courtesy of Baking Ginger.