There are many single-variety floral honeys in New Zealand and each has its own unique flavour profile. This recipe is one of the nicest ways to experiment and discover your ultimate honey creme brulee.
Ingredients
| 8 | Egg yolks |
| ½ cup | Sugar |
| 3 Tbsp | Honey, such as tawari, lavender, pohutukawa (Main) |
| 2 ¼ cups | Cream |
| ¾ cup | Milk |
| ¾ cup | Caster sugar, for torching |
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Directions
- Heat oven to 140C.
- Whisk yolks, sugar and honey together, then stir in cream and milk.
- Place 8 small souffle dishes or ramekins into a roasting dish and pour in the creme brulee mix. Lift the dish into the oven then carefully pour hot water to fill half way up the souffle dishes.
- Cook for 20 minutes or until brulees have just a tiny "wobble'' on top when shaken, as they will continue to cook once out of the oven. Remove from oven, allow to cool a little then place in the fridge.
- Spoon 2 generous teaspoons of caster sugar on to one brulee at a time, using the back of the spoon to spread the sugar thinly and evenly. Wipe any excess sugar from the rim of the moulds before torching.
- Use a blow torch to carefully caramelise the sugar — practice does make perfect (I have ruined hundreds over the years).
- Place brulees back in the fridge for a few minutes to completely harden and chill before serving.
