Caramelized-Honey Brûlée
A luxurious twist on classic crème brûlée, featuring caramelized honey and vanilla bean infused into a silky custard base, topped with a crackling sugar crust.
Ingredients
- •¾ cup honey
- •1 piece vanilla bean, split lengthwise
- •3 cups heavy cream
- •1 cup whole milk
- •¾ teaspoons kosher salt
- •8 large egg yolks
- •3 tablespoons sugar
- •8 pieces ramekins
Cooking Instructions
- 1.
Preheat oven to 300°. Place 3/4 cup honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don't worry, this is what you're going for!) and bubbling begins to slow, 5-8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.
8 min
- 2.
Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.
10 min
- 3.
Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.
5 min
- 4.
Bake until edges of custards are set but centers still jiggle slightly, 65-75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.
75 min
- 5.
Just before serving, sprinkle custards evenly with sugar and heat with torch until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken.
5 min
- 6.
Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.
