DMYW: Honey Vanilla Brulee

Creme Brulee is French for "burnt cream." It is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.

This is a pencil sketch of the photograph above.

To make Honey Vanilla Brulee, you will need the following:

1 quart of heavy cream

6 egg yolks

3/4 cup honey, divided

1 teaspoon vanilla

1/2 teaspoon salt

Heat the oven to 325 degrees.

Whisk together cream, egg yolks, 1/2 cup of the honey, vanilla, and salt. 

When very well combined, pour into eight 1/2 cup ramekins. 

Place ramekins in a baking dish, and pour enough water into the baking dish to come about halfway up the outsides of the ramekins.

Bake until set, about 35 to 45 minutes.

Allow to cool.

Drizzle remaining honey on each Brulee.

Place in oven and broil quickly until honey begins to bubble and turn deep golden. 

Serve immediately.