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.
- 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.