Snickerdoodle Crème Brûlée
A rich snickerdoodle creme brulee features a cinnamon custard base crowned with classic caramelized sugar, ideal for a festive occasion.
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Instructions
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Preheat the oven to 325 F.
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Combine heavy cream, 1/2 cup sugar, and 3/4 teaspoon cinnamon in a saucepan over medium heat, stirring until just simmering, then cool for 15-20 minutes.
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Whisk egg yolks and salt, then gradually incorporate the cooled cream mixture and vanilla extract, dividing the custard among 6 ramekins.
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Start boiling water, then pour it into a larger pan surrounding the ramekins, filling halfway up their sides.
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Bake for 30-35 minutes until custards show a slight jiggle in the center.
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Remove ramekins to a rack to cool.
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Discard water, then refrigerate ramekins uncovered for 3-4 hours until fully chilled.
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Just before serving, sprinkle 1-1.5 teaspoons of sugar evenly on each custard. Caramelize with a kitchen torch until browned, or broil until sugar melts and browns, watching carefully.
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Sprinkle with a pinch of cinnamon.