white chocolate and cinnamon crème brulée

Directions

1. Heat the cream with the milk and the cinnamon in medium-low heat until it starts to boil.
2. Remove from the heat and let it infuse for at least 25 minutes (I found it was the perfect time for the taste of cinnamon I love).
3. Preheat the oven to 160ºC.
4. Take the cream mixture and reheat it, be careful not to let ir boil. Remove from the heat and remove the cinnamon stick, add the chocolate pieces. Mix well until chocolate is melted and well combine with the cream.
5. In a mixer beat the egg yolks with the sugar and the vanilla extract for about 5 minutes until the mix is lighter and fluffy.
6. Boil some water aside.
7. With a lower speed add slowly the cream mixture.
8. Take this mixture back to a pan and back to the heat.
9. In a medium heat let it thicken, but never let it boil. It will be ready as soon as it covers the back of a spoon.
10. Fill in ovenproof ramekins.
11. Prepare the baking dish placing a cloth on the bottom, the ramekins on top of it and add the boiling water to ¾ of the ramekins.
12. Bake until the custard sets, about 40 minutes. Be careful not to let it burn the top of the crème.
13. Remove from the oven and let it cool down.
14. Place them in the fridge until it’s time to serve.
15. Cover with about 1 tablespoon of demerara sugar and burn it with a kitchen torch.