Caramelized Honey Creme Brulee
An otherworldly variation of the classic recipe, this Caramelized Honey Crème Brûlée is accessible, rich, deep, profoundly flavorful, and exquisite.
Wow. So ya know Crème brûlée, right? Well. Let’s take it up a notch with Caramelized Honey Crème brûlée. Wow.
Seriously. Like that's the only statement I can make about this recipe. It has me that speechless.
My husband is a tremendous Crème brûlée lover. Probably his favorite dessert ever.
And me, I've been a terrible wife, I never make it for him.
Why do I not make it for him? It's not hard.
Probably because I was somehow in some way waiting for this recipe to come into our lives.
Because now this is Mike's favorite Crème brûlée and rightfully so. It is mind-bogglingly delicious. All thanks to that caramelized honey.
Start by caramelizing the honey which is nothing more than heating it until it turns a dark amber and smells a little burnt. Swing by the post for more details.
You'll then add your dairy to the honey and the remainder of the recipe is just like making a regular crème brûlée.
Temper your egg yolks with the warmed dairy and then heat things through on the stove briefly.
Strain, add the mix to your ramekins that are set in a baking pan with boiling water, and bake!
As you can see, this recipe is easily split in half for four servings.
Aren't they gorgeous?!
Be sure to drop by The Bake Dept for all the best in baking!
Sprinkle the tops with some sugar before serving and torch away to get that nice crispy burnt sugar crunch.
Seriously, this will be the best crème brûlée you've ever had.
Enjoy! And don't forget to visit The Bake Dept for more great baking recipes!
Caramelized Honey Creme Brulee
- 1 vanilla bean
- 3/4 cup (255 g/177 ml) honey
- 3 cups (710 ml) heavy cream
- 1 cup (237 ml) whole milk
- 8 large egg yolks
- 3/4 teaspoon (4.5 g) fine sea salt
- 3 tablespoons (37 g) granulated sugar
- Begin by preheating the oven to 300° F (149° C) then split the vanilla bean pod in half, scraping the seeds out with the back of a knife. Set the ramekins in a baking dish with high sides. A towel can be placed under them to prevent sliding.
- Add the honey and the vanilla seeds to a medium sized saucepan and turn the heat to medium-high. Occasionally swirl the pan while the honey bubbles up, darkens, and begins to smell burnt, about 5-6 minutes.
- Meanwhile, whisk the egg yolks and salt together until uniform in a medium sized bowl. Begin boiling water for a later step.
- Slowly stream the cream and milk into the saucepan while stirring constantly.
- Temper the egg yolks by slowly streaming the warmed honey/dairy mixture into the bowl while whisking constantly.
- Pour the egg yolk mixture into the saucepan and whisk constantly for about 1-2 minutes.
- Strain the saucepan contents through a fine mesh sieve into a large measuring cup then divide the custard base among the ramekins.
- Pour the boiling water into the baking pan up to about halfway on the ramekins then carefully set the pan in the oven. Bake for 65-75 minutes (about 5 minutes less for a half recipe) until the custards have turned a deeply golden color, the edges have set, and the centers are still wiggly.
- Remove the ramekins from the pan onto a cooling rack and cool for about an hour then chill in the refrigerator for at least 2 hours.
- To serve, sprinkle the granulated sugar evenly among the ramekins then with a torch or in the oven broiler, heat the sugar until it melts, bubbles, and turns an amber or browned color.
- For more tips and details about this recipe along with lots of other great baking recipes, visit The Bake Dept (thebakedept.com)!
Share your thoughts, or ask a question!