CrèMe Brulee Petit Four

Directions

1. 1
   In a mixing bowl, using an electric beater or whisk, whisk together the egg yolks and sugar until white and fluffy.
2. 2
   In a heavy-based saucepan, bring the cream and the vanilla pod to the boil.
3. 3
   Remove the vanilla pod and add the hot cream to the egg yolk mixture.
4. 4
   Mix together, then pour back in the heavy-based saucepan. Cook gently over a very low heat, stirring constantly, until the mixture thickens and takes on a custard consistency.
5. 5
   Transfer the egg yolk mixture to a measuring jug. Pour half the mixture into half the tartelette cases, dividing it evenly among the cases.
6. 6
   Stir the cinnamon into the remaining egg yolk mixture. Pour this into the remaining tartelette cases.
7. 7
   Chill the filled tartelette cases until set.
8. 8
   Dust the chilled tartelette cases with a fine, even layer of sifted caster sugar. Using a chef's blowtorch, glaze the sugar layer until blackened.