Prep time 20 min
Cook time 40 min
Nutritional information per serving
Weight 4 g
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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.
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