Chocolate and cinnamon creme brulees

1.Preheat oven to 150°C or 130°C fan.

2.Heat cream, chocolate and cinnamon in a pan on medium. Stir for 10 minutes, until chocolate melts and mixture is combined. Remove from heat.

3.Using an electric mixer, beat together egg yolks and 1/3 cup of sugar in a bowl until pale and creamy. Gradually whisk in cream mixture.

4.Place eight 1/2 cup ovenproof ramekins in a baking dish. Divide chocolate mixture between ramekins. Pour enough boiling water into baking dish to reach halfway up sides of ramekins. Bake for 55 mins, until firm around edges.

5.Remove ramekins from water bath and stand for 1 hour to cool. Cover with plastic wrap and chill for 4 hours, until set.

6.Sprinkle custards with remaining sugar. Using a blow torch, caramelise sugar until golden. Serve immediately with biscotti, if you like.