Cinnamon Honey Creme Brulee

creme brulee


  • 2 cups cream
  • 2 Tbsp. Western Sage Creamed Cinnamon KB Honey
  • 6 large egg yolks
  • 4 Tbsp. sugar
  • pinch salt


  • 2 Tbsp. sugar
  • 1/2 tsp cinnamon
creme brulee


  1. Preheat oven to 325º F.
  2. In a saucepan bring the cream, Western Sage Creamed Cinnamon KB Honey and a pinch of salt to a boil over low heat.
  3. In a second bowl, mix the egg yolks with the sugar. Beat with a whisk until the egg yolks are light yellow and fluffy.
  4. Pour a laddle full of the hot cream mixture into the egg mixture to temper the eggs. Incorporate quickly with a whisk in order to avoid curdling the eggs. Repeat this an additional 2 times.
  5. While constantly whisking slowly, pour the tempered egg mixture into the milk saucepan.
  6. Pour the custard into ramekins and place in a casserole. Fill the casserole with boiling water halfway up the ramekins. Place casserole in the oven
  7. Bake in the oven for 35 minutes.
  8. Refrigerate and let the custard cool completely (at least 2-3 hours).


  1. Mix the sugar and cinnamon and sprinkle on top of the custard.
  2. With a handheld torch caramelize the sugar to achieve a crispy sugar layer. If you don’t have a torch, you can also place the crème brûlée in the oven on broil high until sugar begins to caramelize. Keep a close eye on it.

KB Honey Farm,

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