Heat gently the Vanilla Crème Brûlée with cinnamon and zests until it begins to boil. Pour into verrines and leave to stand for 30 minutes at room temperature. Place in the refrigerator for 2 hours.
You can easily change flavours by replacing the lemon zests with orange or grapefruit zests.
Before serving, caramelize the crème brûlée and decorate with flowers, meringue and gold leaf (facultative).