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