Preheat the oven to 200 F (94 C) and prepare 4 ramekins for broken creams on a baking sheet.

Heat the cream and milk until boiling point and set aside.
Mix the egg yolks with the sugar and the drops of diluted cinnamon extract.
Add the cream mixture gradually, stirring well.

Pour the preparation into 4 ramekins and bake for 50 to 60 minutes.
Let it cool completely to room temperature before covering the ramekins with plastic wrap and refrigerating for 3 hours.

Sprinkle each cream with a tablespoon of sugar and caramelize with a torch.