Honey Crème Brûlée recipe
Makes approx. 5-6 individual servings
- 500ml double cream
- 10 medium free range egg yolks
- 150g honey
- sprinkling of caster sugar
Preheat the oven to 100°C/212°F/gas mark 1⁄4 to 1⁄2.
In a bowl mix the egg yolks and honey. Set aside.
In a thick-bottomed saucepan bring the cream to a boil.
Remove from the heat and pour onto the egg and honey mix and whisk to combine.
Return this mixture to a saucepan, and whilst continuously stirring on a low heat allow to thicken.
When it coats the back of a spoon remove from the heat. Sieve this into a large jug to remove any lumps and pour into ramekins or heatproof portion size dishes.
Place the ramekins onto a baking tray and put into the preheated oven for between 45 minutes and one hour. You will know they are ready when there is no wobble in the middle of the brûlée.
Remove from the oven. Allow to cool and then place in the fridge to chill (preferably overnight) before glazing.
Sprinkle a thin coating of caster sugar over the top of the custard and wipe the rim of the ramekin (this makes it easier to clean after).
Using a blowtorch, burn the sugar until it has dissolved into a light caramel.
Repeat this process a few times, until a nice caramel disc is formed.
Allow to cool completely before serving.
When cooking the brûlée, the shallower the dish, the quicker the cooking time.
Caster sugar is easier to blow torch for the glaze as it melts faster due to the size of the sugar crystals; however if you would prefer more of a hard crunch use demerara.
If you don't have a blow torch you can use a grill; however a blow torch does give a much better result.
Recipe courtesy of The Dessert Deli by Laura Amos, published by Paperbooks, £20.