CREME BRULEE Recipe - How to make CREME BRULEE Demonstration

HAPPY VALENTINE'S DAY...needing an over-the-top dessert for your Valentine Day Sweetheart? CREME BRULEE is the way to go...delicious silky custard infused with honey & cinnamon coated in a caramelized sugar torched topping!! Click on "SHOW MORE" below for recipe...

HONEY & CINNAMON CREME BRULEE:

• 2 tablespoons honey
• 5 large eggs yolks
• 1/2 cup milk
• 2 cinnamon sticks
• 1/4 cup sugar
• pinch of salt
• 1 1/2 cups heavy whipping creme

Topping:

• 1/4 cup sugar

1. In a 2-quart sauce pan, over medium-heat, add cream, milk, cinnamon sticks and salt. Bring to a simmer. Remove from heat. Cover & let steep for 1 hour.
2. Pour steeped cream mixture through a fine sieve into bowl. Add back to pan with 2 tablespoons of sugar and honey; bring to a simmer. Whisk until dissolved. In a medium size bowl whisk together egg yolks and remaining 2 tablespoons of sugar. One ladle at a time, whisk hot milk mixture into yolks. Pour custard through sieve into bowl.
3. Preheat oven to 300 degrees F. Add custard to four 8-ounce heatproof ramekins. Place ramekins into a large roasting pan. Bring a kettle of water to a boil. Add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custard is just set, about 35 minutes. Transfer dishes to a cooling rack, let cool. Refrigerate, covered with plastic wrap, at least over night or up to 3 days.
4. Topping - Before serving, place custard in freezer about 20 minutes. Add a thin layer of sugar on top of custard. Use a kitchen torch to caramelize sugar, or put custards under broiled 2-3 minutes until golden. Repeat with another layer of sugar.