As if the original French crème brulee wasn’t sweet enough, this version uses honey as a flavor enhancer. Like all crème brulee, it takes a well-seasoned baker to time the custard’s baking time correctly so the eggs don’t overcook and scramble. The added honey helps sweeten the dessert and gives it a softer, creamier texture than the original.
- milk (50cl.)
- 1 tablespoon honey (liquid)
- 10 egg yolks
- 120 grams sugar
- cream (50cl.)
- brown sugar (sprinkle, to caramelize)
- 1. Preheat oven to 400F.
- 2. Pour the milk into the bowl of the food processor. Install the Flexible Beater and anti-spill cover. Set the temperature to 210F and set speed to ""mix 3"".
- 3. When the milk reaches 210F, add the honey and set to minimum speed. Beat until the mixture is homogeneous.
- 4. Set aside the honey-milk mixture. Allow the food processor to cool down.
- 5. Place egg yolks and sugar in the bowl of the food processor. Replace the square lid. Set the timer for 2 minutes and set speed level 2. Then set the minimum speed and add cream and the honey-milk mixture. Let the food processor mix for 1 minute at minimum speed.
- 6. Then spoon the creamy mixture into 8 small dishes and then bake in a water bath for approx. 40 minutes.
- 7. Cool to room temperature and refrigerate for 3-4 hours.
- 8. When serving, sprinkle with brown sugar and caramelize under broiler or with a kitchen blowtorch.