While Valentine’s Day may be mostly about vibrant pinks and reds and chocolate reigns supreme, sometimes a special, romantic dinner calls for an understated elegant dessert to end. Orange Cinnamon Crème Brûlée from Leslie Budewitz’s latest release, GUILTY AS CINNAMON, is the perfect choice! Leslie’s recipe steeps cinnamon, thyme and orange peel in a custard base to add a complex subtlety to this decadently creamy dessert that is crowned with a crunchy bittersweet layer of yumminess.
While you may think that crème brûlée is an unobtainable culinary talent, it couldn’t be further from the truth. Leslie’s recipe provides easy to follow instructions (and I’ve provided a video tutorial because sometimes seeing what it’s supposed to look like can go a long way to relieving fears – you can find it at the bottom of the page) and it doesn’t take long to put this dessert together. Best of all, the custard can be made the day before and stored in the refrigerator, then a quick sprinkle of sugar and a zap with a kitchen torch (or oven broiler) and voilà, a sublime ending to your perfect dinner.
GUILTY AS CINNAMON, the second book in “A Spice Shop Mystery” series, finds Pepper Reese getting ready to expand her spice shop located in Seattle’s Pike Place Market. She’s starting a bridal registry in addition to several chefs purchasing her wares for their local restaurants. A soon-to-be new restaurant owner, Tamara Langston, arrives at the Spice Shop to make a few purchases and discuss sourcing her herbs and spices. She learns that Tamara, a sous chef for Pepper’s ex-boyfriend, Alex, hasn’t told her boss that she’s resigning and opening her own restaurant…they both know that Alex is going to be furious.
The next evening Pepper and a friend go out to dinner and Pepper decides to take a peek in Tamara’s new restaurant space…and finds the future restaurateur dead…killed with a ghost chile, known as bhut capsicum, that Tamara had just purchased from Pepper’s own shop. It doesn’t take long for the police to arrest Alex, since he verbally threatened Tamara in front of the entire restaurant staff when he found out she was leaving his restaurant. Even though Alex has a temper, Pepper is sure he is innocent and when he begs her to find the real killer, she can’t say no. As she talks to people asking questions, she finds several people had motives for wanting the chef dead. Pepper also finds long buried secrets threatening to be exposed may have led to the crime and leads back to her ex-boyfriend and ex-husband, Officer Tag Buhner. When threatening notes are left for her and when her business almost goes up in flames, Pepper knows she’s getting close to the killer and she’d better figure it out before she becomes the next victim.
I loved GUILTY AS CINNAMON, from its clever title to the cover art to the vivid descriptions of the sights, sounds, smells and tastes of Seattle, to the tightly woven plot! The author has allowed Pepper to be human, experiencing real life complex issues with love and betrayal, insecurities, and daily struggles while giving her a chance to grow as a person through the choices she makes. Pepper also has a wonderful supporting cast and I like how Leslie has included a list of the characters at the beginning of the book. It made for a nice reference as I read. Of course I would be remiss to not mention the many fabulous recipes that are included with the book and it was difficult to choose which one to showcase. However, I have to say, I was beyond happy with the results of the Orange Cinnamon Crème Brûlée and I’ll be making it again…soon! Thank you, Leslie, for allowing me to share your incredibly delicious recipe!
Orange Cinnamon Crème Brûlée
On this, Pepper and Tag agree: the very best crème brûlée ever!
Serves 4 – 5
Ingredients
2 cups heavy cream
1/2 cup white sugar (divided use)
Zest of 1 orange, removed in wide strips with a peeler
1 cinnamon stick
6 to 8 strands of fresh thyme
4 egg yolks
1/2 teaspoon vanilla extract
4 teaspoons turbinado sugar, for topping (or regular white sugar)
Strips of orange peel or thyme sprigs for garnish (optional)
Instructions
Preheat the oven to 325 degrees (F).
In a small saucepan, combine the cream, 1/4 cup sugar, orange zest and cinnamon stick.
Roll the thyme strands back and forth between your palms, over the pan, to release the essential oils, then toss the thyme into the pan. Whisk to combine.
Bring the mixture to a boil, then remove from the heat and strain into a bowl to cool. (This step infuses the cream with the aromatics – the zest, thyme, and cinnamon.)
In a large bowl, whisk together the egg yolks, remaining 1/4 cup sugar and vanilla.
When the infused cream is cooled to the touch, slowly pour it into the egg mixture and whisk to combine. (Cooling the cream avoids curdling the eggs.)
Place four 4-ounce ramekins or custard cups in a large baking dish or roasting pan.
Carefully fill the ramekins with the custard mixture.
Place the dish in the oven and carefully pour hot water into the pan, till it reaches about halfway up the sides of the ramekins.
Bake until the custard is set around the edges and slightly jiggly in the center, about 35 minutes.
Remove the baking dish from the oven.
Lift out the ramekins – tongs work nicely – and cool on a rack at room temperature. (Don’t leave them in the hot water, as heat would continue to cook the mixture.)
When cool, move ramekins to the refrigerator to chill for at least an hour before the next step.
Just before serving, sprinkle a teaspoon of turbinado sugar evenly over the top of each dish.
Caramelize the sugar with a kitchen torch. The sugar will harden, turn golden, and become crunchy.
If you don’t have a torch, broil the dishes 2 to 3 minutes until the sugar forms a crisp, golden top.
Garnish with a curvy strip of orange peel or a sprig of thyme.
Tip
Reserve a piece of the orange peel from the recipe and slice into long, skinny strips. Wrap the strips around a toothpick and secure the ends with a bit of tape. Allow the curled orange peel to air dry while you prepare the crème brûlée. Just before serving, slide the curled orange strips from the toothpick, snip off and discard the ends that were taped. Garnish as desired.
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Wondering what to do with those leftover egg whites? Check out this recipe for White Chocolate Macaroons from Daryl Wood Gerber or my Lemon Macarons!
this brulee looks wonderful!
Just salt & pepper.
Cinnamon goes so well on many things.
I use a lot of garlic powder .since I can”t use salt because of my high blood pressure.
I’ve heard so much about this series. I’m looking forward to reading it. Thanks for the giveaway!
Cinnamon has many health benefits.
Love the yummy recipe. Thanks.
A great recipe. Your book would be a great title to add to my cozy challenge list. Thanks for a chance to win a copy.
Love the smell of cinnamon…looking forward to book.
A wonderful twist on creme brûlée! Can’t wait to try it! Thanks for the giveaway~
I love cardamom , my grandparents are from Norway and they use a lot of it in baking. The smell the taste, is heaven 🙂
I don’t have any spices or seasonings that I use frequently. If I use something, it would be pepper.
Creme brulee is sublime.
Interesting how thyme is showing up in so many recipes for sweet treats.
Cinnamon is definitely at the top with me. For cooking I would have to say if I don’t have garlic, garlic powder and onion powder.
How can someone gain weight reading mysteries? Not hard when you have such delicious mysteries along
with equally delicious recipes! Always hungry for the next installment and recipe. Thank you.
I love crème brule and my favorite seasoning is saffron, the expensive kind.
I love nutmeg when flavoring many items. Your books sounds interesting and one I am sure I will find delightful. robeader53@yahoo.com
Crème Brulee ..what a yummo dessert! Thank you for the chance to win this book. I’m not much on hot spices as my husband is (I think he’s the Tobasco king!), but, I like black pepper in/on most everything I cook.
Cinnamon is my favorite spice. Cinnamon sugar on toast; cinnamon in my sweet potato casserole; pumpkin pie with cinnamon. I could go on and on!
Nutmeg! We put it in all desserts, as a tribute to my grandma <3
I love cinnamon! I have a real weakness for cinnamon rolls! When I’m baking and the recipe calls for cinnamon I always put in a little extra. The recipe for orange Cinnamon Creme Brulee sounds really good! Thank you for the giveaway!
cinnamon!!!a favorite @my house
cinamon
I love cinnamon.
Cinnamon is my absolute favorite spice! Thanks for the recipe and giveaway!
I love spices and herbs and all kinds of salt. I have every color salt that is available and I use almost every spice there is except for Cumin. I seem to be allergic to cumin so Mexican food is a no no in most cases. But love good quality spices and only buy top notch labels and use them within a couple of months and then replace. People with spices in their cabinets for years have no clue what true flavor from a spice is if that is what they are using. I love ginger and cardamom which is probably from a bit of Swedish heritage and the fact that my Mom used a lot of cardamom. I love freshly ground nutmeg which I do myself especially on egg custard pies and other sweet dishes calling for a cinnamon and nutmeg mix. My husband is big on freshly ground pepper. we normally only use peppercorns but occasionally buy some fresh ground pepper in a special tine to try. Many people forget that salt can be the best flavor aid to their food; and you don’t need a lot to make the recipe taste wonderful. So for me, most of the spices and herbs are great and I could hardly cook or bake without them. Cynthia
Rosemary or sage
So much fun to see my recipe — a real favorite in this house — made so beautifully in Kim’s hands! Thanks to all of you for the drool — no, I mean your interest! Enjoy our little Valentine to you, the reader sweethearts who make me smile as I work!
And thank you for providing such a wonderful recipe to work with! It was very difficult posting the photos without stopping, running to the kitchen, and making another batch of the Orange Cinnamon Crème Brûlée!!!
“Say hello to my little friend!” Seasonings, herbs, and spices are my friends that support my culinary creativity. Whether it is homemade or direct from the deli, I find my “little friends” are just the perfect touch to enhance the enjoyment. I love cinnamon on my toast, paprika on my eggs, chives on my potatoes, garlic on my steak, nutmeg on my dessert puddings… My best spice story was bringing saffron back from Egypt. It was marvelous in my soups and stews. “Sugar and spice makes everything nice!”
Recipe looks delish! I can’t wait to read this book
Fave spice is cinnamon
Cinnamon is my favorite spice
What a great recipe. Love cozy mystery. Looks like another great book
You just cannot cook without herbs and spices, and flavorings. Cinnamon is as all time favorite for all the family members. Love the chance for what looks like a great read.
I like sea salt. But I like salt too much! But then I like different spices and seasonings for different things. So I would LOVE to visit Pepper’s shop.
Great book! Great recipe!!
My favorite spice is an Italian spice mix. It’s nice on so many different meats and veggies. Can’t wait to read this series. 27
I need this orange cinnamon Crème Brulee. Enjoy Spice Shops and roasted cinnamon is a favorite.
I love cinnamon, but I use many other spices as well.
My favorite spice is cinnamon and nutmeg too.
I like lots of spices—I don’t have to use much salt on my food when I use herbs and spices. Cinnamon is one of my faves—it’s great in my morning oatmeal and also in my hot chocolate.
Hmm this sounds Devine and I love cinnamon as a spice!! Add it to your ground coffee for a nice twist in the morning
The Brûlée looks yummy! My favorite spice is cinnamon. Thank-you for the chance to win this terrific book. 🙂
I love cinnamon. So much we named a dog Connamon
Some of my favorite spices are cinnamon, vanilla, nutmeg & ginger. Cook with those all the time!
I love sage! Thanks for the recipe and giveaway!
Thanks for the opp to win! CB is my absolute fave!!!
My favorite spice is….it’s too hard to pick just one, but one that I love is Chinese Five Spice! I love to make chinese/asian food. Cumin is great for latin cooking but cinnamon can be used in sweet or savory dishes! Thank for the giveaway! I would be thrilled to win! Thanks for the chance!
I really like cinnamon. The aroma it gives off is wonderful and it adds such nice flavor.
I wish I could do most spices, but the sad fact is, for a lot of my family most spices tend to make our tongues go numb. Some of it might just be when too much of a spice is used, but even when we try to to use as little as possible, it still happens. So most spices are out for me. Thanks for sharing the recipe though, may have to share it with a friend. Thanks for the chance to win.
What a lovely recipe, Kim! 🙂 I will definitely try it very soon! And the book is already on my reading list!
Thanks for all your wonderful recommendations!
All the best, Simone
Thank you, Simone! I think you will love this recipe and the book too 🙂
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