Indulge in the rich flavours of Burnt Honey Crème Brûlée, where the caramelized sweetness of burnt honey perfectly complements the creamy custard beneath a crackling sugar crust. This elegant dessert offers a delightful balance of textures and a sophisticated twist on a classic favourite.
(Serves 4)
Ingredients:
2 cups Bannister Downs Dairy fresh cream
10 tablespoons caster sugar
1 vanilla bean (or 1 teaspoon vanilla extract)
6 large Three Ryans egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon fine salt
3/4 cup Pemberton Honey honey
additional 2 tbsp caster sugar
Method:
Preheat the oven to 140C
Place honey in a small pot and heat on medium until honey begins to bubble and darken in colour. let your nose guide you, once it has a slightly savoury smell to it (and small puffs of smoke), remove from heat and add heavy cream, whisking for 30 seconds
Add sugar, vanilla, salt and continue to whisk until sugar has dissolved
In a separate bowl whisk yolks until smooth and slowly pour in warmed cream mixture, one ladle at a time.
Let sit for 10 minutes and skim any foam that has risen to the surface. you're looking to remove as much air as possible, transfer cream mixture to a pouring jug and then pour into individual ramekins or a large serving bowl.
Place either individual ramekins or one large serving bowl into a high sided oven tray, with a tea towel underneath to stop them moving around. Place the tray into the oven and gently pour boiling water around ramekins/serving bowl.
Bake until the centres are "jiggly" but still firm. or if you're a control freak like me, 80C in the centre. Remove from trays and refrigerate overnight.
Preheat your grill onto its highest setting and sprinkle sugar on the brulee surface. carefully slide the brulee under the grill, as close as possible and watch closely to caramelise the surface, moving as necessary.
Remove from the grill and allow the caramel to set. take it to the table, crack with a spoon and wow your guests!
Recipe credit: Wade Drummond
Image credit: Jessica Wyld
Comments