Recipes

Honey crème brûlée

By Shannon Bennett

5 minutes plus cooling time

Preparation time

30 minutes

Cooking time

4 servings

Serves

Ingredients

500 ml cream
1 vanilla bean, halved and seeds scraped
6 egg yolks
50 g honey
2 tbsp caster sugar

Place the cream and the scraped vanilla bean into an unperforated steam container and Steam at 100˚C for 2 minutes.
In a large mixing bowl, whisk the eggs and honey until slightly pale. Pour the cream mixture over the eggs and whisk to combine. Divide into 4 brûlée dishes.
Place the brûlée dishes into a perforated steam container and cover with foil.
Steam at 85°C for 30 minutes. Remove the foil, and place into the fridge to cool.
Sprinkle the caster sugar evenly and very thinly over the top of the brûlée.
With a blow torch, caramelise the sugar until the top of the brûlée is evenly coloured.

We have used 150 ml brûlée dishes, 12 cm x 3 cm. Cooking times may need to be adjusted slightly if deeper dishes are used.
This recipe can also be made in the combi steam Pro oven – Select Combi mode: Fan Plus at 120˚C + 60% moisture + 23 minutes.

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