CINNAMON-SCENTED CRÈME BRÛLÉE

INGREDIENTS

850ml double cream
200ml milk
1 vanilla pod, split in half
100g golden caster sugar
10 egg yolks
½ tsp ground cinnamon
Granulated sugar

METHOD

1. Preheat the oven to 180°C/160°C fan assisted/Gas 4. Place 8 ramekins in a deep roasting tin and set to one side. Pour the cream and milk into a saucepan, scrape the seeds from the vanilla pods into the mixture and drop the pods in too. Slowly bring almost to the boil, removing from the heat when bubbles appear on the sides.

2. Place the sugar, egg yolks and cinnamon in a large bowl and beat with an electric whisk until pale and slightly foamy. Pour the hot cream into the egg mixture, whisking as you go. Place a fine sieve over a jug and pour the mixture into it to remove the pod and any lumps.

3. Skim off any foam on top of the cream mixture and discard. Carefully pour into the ramekins. Pour just boiled water into the roasting tin so that it comes about 2cm up the side of the ramekins. Cover loosely with foil ensuring you leave a gap at each end. Bake for 20-25 minutes until just set.

4. Allow to cool before chilling for a few hours or overnight. Spoon 2-3 tsp granulated sugar over each pot and spread over evenly. Use a blow torch to caramelise the sugar. Serve within an hour.