whisk egg yolks, sugar and cinnamon in a medium bowl; gradually add hot chocolate cream, whisking constantly until combined. return to the saucepan; cook over medium-low heat, stirring constantly with a wooden spoon, for 10 minutes or until the custard thickens and coats the spoon
divide mixture among four, ¾ cup (190ml) ceramic dishes. cover; refrigerate 3 hours or overnight, until set.
when ready to serve, evenly divide caster sugar over brulees; use a blowtorch until tops are golden and caramelised.
Rate this recipe out of 5:
Recipes.com.au is your one stop destination for no-fuss, super-delicious recipes that are as much fun to prepare as they are to devour.
From weeknight dinners, to treats for special occasions, we've got you covered. All recipes are designed to be simple and easy to follow, so you can spend more time enjoying good company and good food.
Each recipe is tried-and-tested by a dedicated our cooking team to ensure you can recreate the same great results at home. Whether you're picking up a frying pan for the first time, or a seasoned cook, you are sure to find something you'll love in our versatile collection of recipes.
It's time to get cooking.