CARAMELIZED-HONEY BRûLéE
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Provided by Alison Roman
Categories Milk/Cream Egg Dessert Kid-Friendly Bon Appétit Anniversary Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300°. Place 3/4 cup honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don't worry, this is what you're going for!) and bubbling begins to slow, 5-8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.
- Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.
- Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.
- Bake until edges of custards are set but centers still jiggle slightly, 65-75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.
- Just before serving, sprinkle custards evenly with sugar and heat with torch until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken.
- Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.
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