Cinnamon Crème Brulee: Half and Half / 2 cups, Heavy Cream / 4 cups, Egg yolks / 1lb 6 ounces, Sugar / 6 ounces, Honey / 6 ounces, Cinnamon / ½ teaspoon 1. Warm half & half, heavy cream and honey. Bring to just before simmer 2. Mix egg yolks and sugar together, temper into cream mixture 3. Remove from heat whisk in cinnamon. 4. Pour into ramekins, bake in water bath 300*F until custard set, 30-35min, 5. Place crème, 6. Top with sugar and brulee the sugar with a torch when ready to eat.