Honey crème brûlée recipe
A crème brûlée can be a thing of beauty or just a thing. Bymaking sure you don’t overheat the mixture and cooking itat a lower heat for longer, means that you will always geta fantastic result rather than overcooked scrambled eggs.
For this recipe we used honey as the main flavour but becreative, anything – well almost anything – goes, as longas the fundamentals of how you cook it remain the same.
When cooking the brûlée, theshallower the dish, the quickerthe cooking time.
Ingredients
- 500 ml double cream
- 10 medium free range egg yolks
- 150 g honey
- 1 sprinkling of caster sugar
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 5
Step-by-step
- Preheat the oven to 100°C/gas mark ¼ to ½.
- In a bowl mix the egg yolks and honey. Set aside.
- In a thick-bottomed saucepan bring the cream to a boil.
- Remove from the heat and pour onto the egg and honey mix and whisk to combine.
- Return this mixture to a saucepan, and whilst continuously stirring on a low heat allow to thicken. When it coats the back of a spoon remove from the heat. Sieve this into a large jug to remove any lumps and pour into ramekins or heatproof portion size dishes.
- Place the ramekins onto a baking tray and put into the preheated oven for between 45 minutes and one hour. You will know they are ready when there is no wobble in the middle of the brûlée.
- Remove from the oven. Allow to cool and then place in the fridge to chill (preferably overnight) before glazing.
- To glaze: sprinkle a thin coating of caster sugar over the top of the custard and wipe the rim of the ramekin (this makes it easier to clean after).
- Using a blowtorch, burn the sugar until it has dissolved into a light caramel.
- Repeat this process a few times, until a nice caramel disc is formed.
- Allow to cool completely before serving. After making the caramel disc it is vital to allow the glaze to cool completely before eating. Sugar reaches very high temperatures so be extra careful.
Recipe taken from The Dessert Deli by Laura Amos, £20.00, Hardback, published by Paperbooks 31st October 2012.
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