Cinnamon Crème Brûlée Tart
I love a good brûlée. (You know that means burn right??) Show me the burn!! This is a delicately flavoured custard that is perfect in a crispy pastry base, don't be afraid to cook the pastry for as long as you need. Crispy is essential!
My husband went and purchased me a full on torch after this recipe, as I was having trouble with the brûlée bit. As you can see. It was however crunchy and delish. As I said. I love a good brûlée!
Cinnamon oil is an anti-bacterial. It also known to boost brain function.
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- 1 Batch Vanilla Bean Pastry ready to bake Recipe
- 2 eggs
- 4 egg yolks
- 80 Grams golden caster sugar
- 400 Grams whole milk
- 100 Grams pure cream
- 2 Teaspoons Vanilla Bean Paste BUY
- 1 Teaspoon ground cinnamon OR
- 5 Drops Cinnamon Bark Oil BUY
- 30 Grams cornflour/cornstarch
- 150 Grams caster sugar for the brûlée bit
Preheat the oven to 180°C.
Roll the pastry to fit your tins of choice, you can use one large (24cm flan tin) or several small tins, lining them completely with pastry. Freeze these for 10-15 minutes. This will help prevent shrinkage, no-one likes shrinkage!
Blind bake 10-15 minutes until golden and fragrant. Cool completely.
Place yolks, eggs, sugar, milk, cream, vanilla, cinnamon and cornflour into the Thermomix bowl and cook 6 min/80°C/speed 4.
Cook 3 min/90°C/speed 4. Pour the custard into the pastry shells. Chill completely, minimum of 4 hours.
When ready to serve, dredge with plenty of sugar. You should completely cover the custard so it cannot be seen.
Using a high heat kitchen blow torch, caramelise the sugar fast, so that it forms a solid toffee crust. Serve immediately.
Fresh out of kitchen torches? Preheat an oven grill to a high temp and put the tarts under the grill for around 1-2 minutes. Watch closely as you can end up with more brûlèe than you plan.
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