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Cinnamon Crème Brûlée Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 4 hours
  • Yield: 4 1x
  • Category: Dessert
  • Cuisine: French


A delicious spin on simple crème brûlée made with ground cinnamon. The perfect date-night or celebration dessert.


  • 2 cups (1/2 quart) heavy cream
  • 5 egg yolks
  • ½ cup sugar, plus more for topping
  • 1 teaspoon vanilla extract or 1 vanilla bean, split lengthwise
  • 1/2 teaspoon ground cinnamon
  • ⅛ teaspoon salt


  1. Preheat oven to 325°F. Bring a medium size pot or kettle of water to a boil.
  2. In a medium saucepan, combine cream, vanilla bean, and salt. Cook over low heat until hot (just before a simmer). Let sit for a few minutes off the burner, then discard vanilla bean (If using vanilla extract, stir in now).
  3. In a bowl, whisk egg yolks and then add sugar and cinnamon. Whisk until sugar is fully incorporated. Slowly pour the hot cream into the egg mixture while whisking constantly.
  4. Place four 6-ounce ramekins in a baking dish with 2-3 inch sides. Fill the dish with boiling water about halfway up the sides of the ramekins. Pour the custard filling into the ramekins
  5. Bake for 35-40 minutes, or until centers are just set. If you gently tap the side of the ramekin with a knife, the majority of the surface should jiggle (not ripple) like firm Jell-O, but not appear watery or too liquid. Remove ramekins from the dish and let cool before refrigerating. Refrigerate for 3-4 hours or until fully chilled.
  6. When ready to serve, top each custard with a thin layer of sugar, about 1/2 a teaspoon each. If using the oven’s broiler, place ramekins on a baking sheet in the oven about 3-4 inches from heat source. Turn on high broil and broil until sugar melts and turns a deep golden brown, about 2-3 minutes. If using a kitchen torch, hold the flame 2 inches from the custard surface and move in a quick sweeping motion until the sugar carmelizes and bubbles. Work your way over the entire custard until the desired level of brownness is reached. Let top cool/harden for a few minutes before serving.


Note, the sugar will brown VERY quickly in some broilers, carefully watch to prevent burning. If you’re not a cinnamon fan, simply omit for traditional crème brûlée.

 A kitchen torch is much easier and gives you more control than broiling. Linked is the one I have.


  • Serving Size: 1
  • Calories: 372
  • Sugar: 25.3g
  • Sodium: 33mg
  • Fat: 27.8g
  • Saturated Fat: 15.9g
  • Carbohydrates: 27.8g
  • Fiber: 0.2g
  • Protein: 4.6g
  • Cholesterol: 144mg

Keywords: cinnamon crème brûlée, creme brulee recipe


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