Cinnamon Bun Crème brulée

/ Preparation

• Cinnamon Bun Preparation

  Preheat the oven according to the cinnamon roll manufacturer’s instructions.

• Lightly spray a 4-inch steel ring with cooking spray and place the defrosted cinnamon bun inside.

• Press a ½-oz steel ramekin into the center of the bun to create a well.

• Bake according to the manufacturer’s instructions.

• Allow the bun to cool slightly, then carefully remove both the ring and the ramekin.

• Fill the center cavity with vanilla bean pastry cream and smooth the top with an offset spatula.

• Generously sprinkle turbinado sugar over the pastry cream.

• Torch the sugar until caramelized. Repeat as needed until deeply golden and crisp.

• Serve and enjoy.

• Vanilla Bean Pastry Cream – Method

  Combine the milk, sugar, vanilla beans, and sea salt in a saucepan. Bring to a simmer.

• Remove from the heat and allow the mixture to infuse for 30 minutes.

• In a separate bowl, whisk together the egg yolks and cornstarch until smooth.

• Gradually temper the warm milk mixture into the egg yolk mixture, whisking continuously.

• Return the mixture to the heat and cook, whisking continuously, until it comes to a boil. Continue boiling for 1 minute.

• Remove from the heat and whisk in the butter until fully incorporated.

• Allow to cool completely before using.