THE CINNAMON GLASS-CLOUD

(Our Play on Spiced Crème Brûlée)

THE CINNAMON GLASS-CLOUD

Ingredients: 500ml Double cream, 4 Egg yolks, 100g Sugar, 1 Cinnamon stick, 1 tsp Vanilla extract, 4 tbsp Granulated sugar (for the crust)...

Ingredients

  • 500ml Double cream
  • 4 Egg yolks
  • 100g Sugar
  • 1 Cinnamon stick
  • 1 tsp Vanilla extract
  • 4 tbsp Granulated sugar (for the crust)

Cooking Method

  1. The Swell Heat cream with the cinnamon stick until simmering—do not boil.
  2. The Bloom Whisk yolks and sugar with a tiny 10ml splash of warm milk to release the aromatics.
  3. The Silk Merge Slowly whisk the hot cream into the eggs; pour into ramekins.
  4. The Bake Roast in a water bath at 150°C for 35 minutes until set but wobbly; chill for 3 hours.
  5. The Scorch Top with sugar; blowtorch until it turns into a dark, charred glass crust.

Cuisine: French

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