Cinnamon cream - 4 servings
A touch of luxury at the table with the irresistible charm of crème brûlée, with a twist!
Silky-smooth cream with a crunchy caramel 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
- 400ml whipped cream
- 65g sugar
- 5 egg yolks
- 2 tablespoons sweet cinnamon dessert mix
- A little cane sugar to burn
Extra needed
- Briquettes
- 4 preserving jars
- Dutch oven
- Clean dishcloth
- Burner
- Water
Tip!
You can also easily prepare this dish on the Camp Stove! Use a coal tongs to easily pick up the briquettes and position them in a distributed manner, a lid lifter and heat-resistant glove to work safely.
Preparation method
- Boil the cream together with the sweet cinnamon dessert mix on about 4 briquettes under the pan.
- Mix the sugar and egg yolks together and add the hot cream little by little.
- Once mixed, pour it evenly into the preserving jars.
- Seal the preserving jars and place them in a container with a clean dishcloth on the bottom. Pour water over the jars until they are just over halfway up the container and close the lid of the container.
- Let this simmer for about 45 minutes on approx. 5 briquettes.
- Remove the preserving jars, let them cool and sprinkle the top of the cream with cane sugar and burn it with a blowtorch until golden brown.
- If desired, whipped cream can be added
Enjoy your meal!