THE CINNAMON GLASS-CLOUD

(Our Play on French Spiced Crème Caramel)

THE CINNAMON GLASS-CLOUD

Ingredients: 500ml Whole milk, 4 Eggs, 100g Sugar, 1 Cinnamon stick, 1 tsp Vanilla extract, 100g Sugar (for caramel)...

Ingredients

  • 500ml Whole milk
  • 4 Eggs
  • 100g Sugar
  • 1 Cinnamon stick
  • 1 tsp Vanilla extract
  • 100g Sugar (for caramel)

Cooking Method

  1. The Scorch Melt sugar in a pan until it turns a dark, charred amber; pour into molds instantly.
  2. The Bloom Heat milk with the cinnamon stick until simmering; the heat will release the woody spice oils.
  3. The Swell Whisk eggs and sugar; slowly add the hot spiced milk until it forms a uniform silk.
  4. The Bake Pour over the caramel; bake in a water bath at 160°C for 45 minutes until set.
  5. The Final Flourish Chill for 4 hours; invert to release the amber-silk and top with fresh raw orange zest.

Cuisine: French

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