Caramelized-Honey Brûlée

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. 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. 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. 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. 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. 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. 6.

   Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.