Honey Crème Brûlée

Instructions

1. 1

   Preheat your oven to 160°C (325°F). In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and salt. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 10 minutes.

   Tip: Use a candy thermometer to monitor the temperature of the cream mixture.

2. 2

   In a small bowl, whisk together the honey, vanilla extract, and melted butter until well combined. Temper the honey mixture by slowly pouring it into the cream mixture, whisking constantly.

   Tip: Be careful not to scramble the eggs.

3. 3

   In a separate bowl, whisk together the egg yolks. Gradually add the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

   Tip: Use a whisk to froth the egg yolks until they become light and airy.

4. 4

   Pour the mixture into 6 (150ml) ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: This will create a water bath to help cook the crème brûlée evenly.

5. 5

   Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Avoid overbaking, as this will result in a firm crème brûlée.

6. 6

   Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

   Tip: The crème brûlée will set and become creamy during this time.

7. 7

   Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.

   Tip: Be careful not to burn the sugar.

8. 8

   Serve the crème brûlée chilled, with the caramelized honey crust on top.

   Tip: Enjoy!