Honey Crème Brûlée

Honey Crème Brûlée


  • 3/4 cup Banksia Honey
  • 1 Vanilla bean, split lengthwise
  • 3 cups heavy cream
  • 1 cup whole milk
  • 3/4 tsp salt
  • 8 large egg yolks
  • 3 tbsp sugar


  • 8 6-oz ramekins
  • A kitchen torch


  1. Preheat oven to 145° Celsius.
  2. Place honey in a medium saucepan and scrape in vanilla seeds.
  3. Cook over medium-high heat for about 5-8 minutes, swirling pan occasionally until honey darkens and caramelise and bubbling begins to slow.
  4. Remove from heat and gradually add cream, then milk to the saucepan, stirring constantly until combined.
  5. Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly.
  6. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.
  7. 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.
  8. 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.
  9. 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.
Tags: Dessert