CARAMALISED HONEY BRULEE
If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one
(you'll also need 8 standard ramekins).
- 3/4 cup of Haughton Honey
- One vanilla pod, split lengthwise
- 3 cups of double cream
- 1 cup of full fat milk
- 3/4 tsp salt
- 8 large egg yolks
- 3 tbsp granulated sugar
If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz.
- Preheat the oven to 150C/300F. Place the honey in a medium saucepan and scrape in the vanilla seeds; save the pod for another use. Cook over a medium-high heat, swirling the pan occasionally until the honey darkens and smells almost burnt (don’t worry, this is what you’re going for!) and the bubbling begins to slow: 5-8 minutes. Gradually add the cream, then the milk to the caramelised honey, stirring constantly until combined.
- Whisk the salt into egg yolks in to a medium bowl, then stream in the honey-caramel mixture, whisking constantly. Strain through a fine mesh sieve in to a large measuring cup. Divide among 8 standard ramekins.
- Place the ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around the ramekins so it comes halfway up the sides.
- Bake until the edges of the custards are set but the centers still jiggle slightly: 65–75 minutes. Remove the ramekins from the water bath and let the custards cool: about 1 hour. Chill until firm: at least 2 hours.
- Just before serving, sprinkle the custards evenly with the sugar and heat with the kitchen torch until the sugar is melted and caramelised to a deep amber colour. Your goal is to make a thin, smooth, brittle crust that shatters when broken. Enjoy!