Total Time
2hrs 35mins
Prep 2 hrs
Cook 35 mins

from Creative Cook's Kitchen recipe book.

Ingredients Nutrition

Directions

  1. MAKING THE CREME BRULEE:.
  2. Preheat oven to 325°F.
  3. Arrange 6 ramekins in a 13- x 9-inch baking pan.
  4. In a medium saucepan, heat half-and-half, honey and salt over medium heat, stirring constantly with a wooden spoon until small bubbles form around side of pan, 5 minutes.
  5. Remove pan from heat.
  6. In a medium bowl, lightly whisk egg yolks and whole egg. Gradually whisk half-and-half mixture into eggs; stir in vanilla.
  7. Set a fine mesh sieve over a 1-quart glass measuring cup. Pour custard through sieve to strain.
  8. Pour strained custard into ramekins. Place baking pan on center oven rack. Pour boiling water into pan until it comes halfway up sides of ramekins.
  9. Bake custards until edges are set and a small knife inserted in center comes out creamy, about 25 minutes.
  10. Remove ramekins from hot water bath; let cool completely. Refrigerate for at least 2 hours or until ready to serve.
  11. CARAMELIZING THE CUSTARDS:.
  12. Preheat boiler. Place custard-filled ramekins in a 13- x 9-inch baking pan; surround ramekins with ice cubes to keep custard cold and prevent cracking. Sprinkle about 1 1/2 tbs superfine sugar on top of each custard. Spray each with a little water.
  13. Broil custards, turning ramekins as needed to evenly caramelize sugar, about 2 minutes. Let cool 10 minutes. Place each ramekin on a dessert plate; drizzle custards with honey. Serve immediately.

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