Honey-Vanilla Crème Brûlée

Dessert

Honey-Vanilla Crème Brûlée

Stir the custard mixture gently, strain it and bake in a water bath. Chill completely before caramelizing the sugar tops.

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Yield
6 small custards
Cuisine
French-inspired

Bring it to the table

Mix without foaming

Stir just enough to dissolve and combine. Skim off surface bubbles after filling the ramekins for a smoother top.

At the table

Caramelize the sugar shortly before serving for a crisp contrast to the cold custard.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 100 g egg yolks — weighed without whites
  • 25 g granulated sugar
  • 37.5 g honey
  • 6.25 g vanilla paste
  • 125 ml whole milk
  • 375 ml heavy cream
  • 6 tsp granulated sugar — approximately; a thin layer on each custard

A few useful notes.

Six small custards are a home portion suggestion.

This version is flavored with honey and vanilla, without added cinnamon, orange powder or cardamom.

Keep the custards refrigerated and add the sugar crust just before serving.

The cooking plan

How to make Honey-Vanilla Crème Brûlée.

  1. Heat the oven to 300°F. Set six ovenproof ramekins of about 150 ml capacity in a deep roasting pan.

  2. Stir the yolks, 25 g sugar, honey and vanilla paste together until smooth. Stir in the milk, then the cream, gently enough to avoid a foamy mixture. Strain through a fine sieve.

  3. Divide between the ramekins and skim off bubbles. Set the roasting pan on the oven rack and add hot water around the ramekins to about halfway up their sides.

  4. Bake, starting to check at about 40 minutes, until set around the edges with a gently trembling center rather than liquid movement. Check that a center reaches at least 160°F and continue as needed for the ramekins and starting temperature.

  5. Lift the ramekins out of the water carefully. Let the initial heat subside, then refrigerate within 2 hours. Chill fully, allowing at least 4 hours. Keep cold until ready to finish.

  6. Blot any surface condensation, then cover each cold custard with a thin layer of sugar, about 1 teaspoon. On a heatproof surface, caramelize with a kitchen torch used according to its instructions. Let the crust harden briefly and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Honey-Vanilla Crème Brûlée

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A honey-and-vanilla custard made with milk, cream and egg yolks, finished with a thin sugar crust.
Print Recipe
Servings: 6 small custards
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Custard
  •  
    100 g egg yolks weighed without whites
  • 25 g granulated sugar
  •  
    37.5 g honey
  •  
    6.25 g vanilla paste
  •  
    125 ml whole milk
  • 375 ml heavy cream
Sugar crust
  • 6 tsp granulated sugar approximately; a thin layer on each custard

Equipment

Roasting pan — equipment illustration
Roasting pan
Ovenproof ramekins — equipment illustration
Ovenproof ramekins
Digital kitchen scale — equipment illustration
Kitchen scale
Kitchen torch
Instant-read thermometer
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 300°F. Set six ovenproof ramekins of about 150 ml capacity in a deep roasting pan.
  2. Stir the yolks, 25 g sugar, honey and vanilla paste together until smooth. Stir in the milk, then the cream, gently enough to avoid a foamy mixture. Strain through a fine sieve.
  3. Divide between the ramekins and skim off bubbles. Set the roasting pan on the oven rack and add hot water around the ramekins to about halfway up their sides.
  4. Bake, starting to check at about 40 minutes, until set around the edges with a gently trembling center rather than liquid movement. Check that a center reaches at least 160°F and continue as needed for the ramekins and starting temperature.
  5. Lift the ramekins out of the water carefully. Let the initial heat subside, then refrigerate within 2 hours. Chill fully, allowing at least 4 hours. Keep cold until ready to finish.
  6. Blot any surface condensation, then cover each cold custard with a thin layer of sugar, about 1 teaspoon. On a heatproof surface, caramelize with a kitchen torch used according to its instructions. Let the crust harden briefly and serve.

Notes

Six small custards are a home portion suggestion.
This version is flavored with honey and vanilla, without added cinnamon, orange powder or cardamom.
Keep the custards refrigerated and add the sugar crust just before serving.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is the sugar for the custard or the crust?

The 25 g sugar goes into the custard. The separate teaspoon amounts are for the final crust.

Can I add the crust ahead of time?

For a crisp surface, wait until shortly before serving to add and caramelize the sugar.

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