Honey Crème Brulee
Yields 7 to 8 small ramekins. Recipe is by Teresa B. Day. In place of vanilla puree, you can use 1 vanilla bean’s caviar and 1 teaspoon vanilla extract.
8 egg yolks
1/3 cup granulated sugar
2 cups heavy cream
1 teaspoon vanilla puree
1/4 cup honey
1/4 cup granulated sugar for caramelized tops
1. Preheat oven to 300 F.
2. In a large bowl, whisk eggs and sugar together until thick and pale yellow. Add cream, vanilla and honey. Line a glass casserole dish with paper towels or a dish cloth. 3. Set the ramekins on top of the towel. Strain egg and cream mixture into bowls, skimming off any bubbles with a spoon.
4. Pour water into the bottom of the pan until it reaches half way up the ramekins. Bake for 50 minutes or until the mixture is set around the edges but slightly loose in the center. Let the ramekins cool in the pan, then refrigerate for at least 2 hours up to 2 days.
5. When you’re ready to serve, spoon enough granulated sugar over the tops of each ramekin. Heat the sugar with a kitchen torch or place under your oven broiler until the tops are browned slightly, but not scorched. Serve immediately or chill for no more than 1 hour.