Every rich, chocolatey bite of this crème brûléeis subtly spiced with cinnamon, and the creamy texture is over the top!
Divide the custard mixture among six 1-cup round ramekins (ideally 4 X 1-inch). Place the filled ramekins in a large enough baking pan to hold all of them comfortably. Carefully pour water into the pan, around the ramekins about about 1/3 to 1/2 of the way up the sides.
Mix the remaining 3 tablespoons of sugar with the remaining 3/4 teaspoon of cinnamon. Sprinkle about 1/2 tablespoon of this mixture on the surface of each custard. (I like using a sugar/or salt shaker for this, but you can also evenly sprinkle with your fingers.)
You can make this up to 2 days ahead of time, through the cooking of the custard. Then brûlée them just before serving.