Movie-Inspired Crème Brûlée with a Cinnamon Twist
Movie-Inspired Crème Brûlée with a Cinnamon Twist
Crème Brûlée from the Movie ‘Little Forest’ | PANG E
Here’s a delightful Crème Brûlée inspired by the heartwarming movie ‘Little Forest’! What makes this version unique is the subtle addition of cinnamon powder instead of vanilla, adding an unexpectedly fragrant and comforting aroma. We encourage you to subscribe to our YouTube channel, PANG E!
Crème Brûlée Base- 2 large egg yolks
- 45g granulated sugar
- 150ml whole milk
- 100ml heavy cream
- 1g ground cinnamon
- 10g cornstarch
Cooking Instructions
Step 1
In a saucepan, combine the milk and heavy cream. Gently heat over medium-low heat until warm, but do not boil. Stir in the ground cinnamon and let it infuse for a few minutes off the heat. This step infuses a lovely aroma into the cream mixture.
Step 2
In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and well combined. Ensure there are no lumps of cornstarch, and the sugar is mostly dissolved into the yolks.
Step 3
Slowly temper the egg yolk mixture by gradually pouring the warm milk-cream mixture into it while whisking constantly. This prevents the egg yolks from cooking and scrambling. Continue whisking until everything is thoroughly combined into a smooth custard base.
Step 4
Strain the custard mixture through a fine-mesh sieve into a clean bowl or directly into your ramekins. This ensures a silky-smooth texture. Fill your oven-safe ramekins about two-thirds full with the custard.
Step 5
Place the filled ramekins in a larger baking pan. Carefully pour hot water into the larger pan, creating a water bath (bain-marie) that comes about halfway up the sides of the ramekins. Bake in a preheated oven at 150°C (300°F) for approximately 30 minutes, or until the custards are just set. They should have a slight wobble in the center.
Step 6
Once baked, carefully remove the ramekins from the water bath and let them cool completely at room temperature. Then, cover them and refrigerate for at least 2-3 hours, or until thoroughly chilled. Chilling is crucial for the texture and to prepare for the caramel topping.
Step 7
Before serving, evenly sprinkle a layer of brown sugar over the chilled custard surface. Using a kitchen torch, carefully caramelize the sugar until it forms a hard, glassy, golden-brown crust. Move the torch continuously to avoid burning. If you don’t have a torch, you can briefly broil them on high heat, watching very closely, or carefully pour a thin layer of melted caramel over the top and let it harden.
Step 8
Allow the caramelized sugar to cool and harden for a minute or two. Then, enjoy the delightful crack as you break through the crisp topping to reach the smooth, creamy custard beneath. This cinnamon-infused crème brûlée is a truly special treat!
