Chilli And Cinnamon Creme Caramel Recipe

Put the milk and cinnamon in a pan and bring to just below boiling point, take off the heat, cover and leave to infuse for 30 minutes.
Meanwhile, boil the chilli flakes in 150ml water for 3 minutes then strain back into the pan.
Add the sugar, heat until completely dissolved, then boil rapidly until a golden-brown caramel.
Pour the hot caramel into 4small ramekins or metal pudding moulds (about 200ml) and swirl it around the bottom and slightly up the sides.
Leave to set.
Heat the oven to 160C/fan 140C/gas 3.
Whisk the eggs and sugar together bring the milk back to a simmer, pull out the cinnamon stick, then pour over the eggs, whisking.
Strain the custard into the ramekins.
Sit the ramekins in a small roasting tin and pour hot water into the tin to come halfway up the ramekins.
Bake for 20-30 minutes until custards are just set.
Cool, then chill for at least 2 hours (preferably overnight).
To serve, run a knife around the edges of each ramekin and turn onto a small plate.