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.
Ingredients
8 Servings
Special equipment:
Step 1
Preheat oven to 300°. Place 3/4 cup honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don't worry, this is what you're going for!) and bubbling begins to slow, 5-8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.
Leave a Review
Reviews (6)
Back to TopId never made creme brule before, but this brule was so easy to make and came out perfectly! Entire family and dinner guests, loved it!! Will make again for sure.
Shawnabawna13
las vegas, NV
3/25/2015
Made this and followed the recipe to a T. After 2 hours in the oven the custard still never set! Sadness since I had people standing by waiting to enjoy them :(
meganfreeland
Brooklyn, NY
3/10/2015
I believe this recipe is a reprint from an older issue because I've made this before. Creme brulee is one of my husband's favorite desserts! I steep lavender flowers in the milk and used lavender honey for a Provencale flavor!I typically cut the recipe in half and it works just fine.
cosmiccook
New Orleans
3/10/2015
我的丈夫和我爱奶油火烧后。我从未用过Creme Brule before, but a saw this recipe and wanted to try it. I made it this weekend for a family dinner party with 14 guests and everyone loved this dessert! They ate all of it! Ithe was delicious, and I would definitely make this again!
Shawnabawna13
las vegas, NV
3/7/2015
I made this today for a dinner party and even though I screwed up the order of operations it turned out fabulous! My husband came into the kitchen to check out the wonderful aroma of the caramelized honey and couldn't wait to eat this fabulous dessert. I am a creme brûlée fan and this may be my favorite version of all time.
TheRedhead14
Tucson, AZ
3/5/2015
This recipe looks STUNNING!! Can't WAIT to make it!! Will let you know what it tastes like soon!!....Hope it tastes like it looks!:)
carolcazz
South Africa
3/4/2015
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