Recipe: Sweet Cinnamon Cream

Creamy Cinnamon for 4 people

Add a touch of luxury to your table with the irresistible charm of crème brûlée, with a twist!

Silky cream with a crispy caramelized crust. This version, enriched with a sweet cinnamon dessert mix, combines classic creaminess with a warm cinnamon flavor. Easy to make in your Dutch Oven and irresistibly delicious!

Ingredients:

• 4dl heavy cream
• 65g sugar
• 5 egg yolks
• 2 tablespoons sweet cinnamon dessert mix
• A little cane sugar for caramelizing

Extra required:

• The Windmill Premium South African Black Wattle Briquettes
• 4 canning jars
• The Windmill Dutch Oven 6 qt
• Clean cloth
• Blowtorch
• Water

Tip!

You can also easily make this dish on the Camp Stove! Use a tong to easily pick up and position the briquettes, a lid lifter and heat resistant glove for safe handling.

Instructions:

1. Heat the cream together with the sweet cinnamon dessert mix on about 4 briquettes under the pan.
2. Mix the sugar and egg yolks together and gradually add the hot cream to it.
3. Once mixed, pour it evenly into the canning jars.
4. Close the canning jars and place them in a Dutch oven with a clean dishcloth on the bottom of the pan. Pour water until just over halfway up the canning jars and close the lid of the Dutch oven.
5. Let this simmer for about 45 minutes on about 5 briquettes.
6. Remove the canning jars, let them cool, and sprinkle the top of the cream with cane sugar and caramelize it with a blowtorch until golden brown.
7. If desired, serve with whipped cream.

Enjoy your meal!