Caramelized Honey Brûlée Recipes

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CARAMELIZED-HONEY BRûLéE



Caramelized-Honey Brûlée image

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.

Provided by Alison Roman

Categories     Milk/Cream     Egg     Dessert     Kid-Friendly     Bon Appétit     Anniversary     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 9

3/4 cup honey
1 vanilla bean, split lengthwise
3 cups heavy cream
1 cup whole milk
3/4 teaspoons kosher salt
8 large egg yolks
3 tablespoons sugar
Special equipment:
Eight 6 ounce ramekins; a kitchen torch

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.

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CARAMELIZED-HONEY BRûLéE RECIPE | BON APPéTIT
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2015-01-20 Step 1. Preheat oven to 300°. Place honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, …
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  • Preheat oven to 300°. Place 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.
  • 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.
  • 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.
  • 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.


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  • In a small heavy-bottomed pot set over medium heat, combine the cream, butter, and salt. Heat until the butter and salt are melted and dissolved.
  • In another medium pot, combine the sugar, honey, and water. Bring to a gentle boil over medium heat, swirling the pot occasionally. Continue to boil the mixture until the mixture is amber-colored. Be careful at this point not to burn the sugar mixture.
  • Reduce heat to low and gently pour in the cream mixture while whisking constantly. Remove from heat immediately and transfer to a heat-safe bowl. Let cool slightly, about 10 minutes, before using for creme brulee. Store the rest of the caramel refrigerated.
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