Tasmanian Leatherwood Honey Creme Brulee
6 egg yolks
3 cups of heavy cream (use the freshest you can find)
1/3 cup granulated sugar
3-4 Tbsp Leatherwood Honey (or any other artisan/non artisan honey you have on hand...but keep in mind that the honey is the star of the show...using the best quality available will behoove you)
1/2 of a vanilla bean
- Preheat oven to 350
- Fill a large saucepan with water and bring to a boil
- In a large bowl, whisk together egg yolks, sugar, and honey. Set aside.
- Over medium heat, scald cream and vanilla bean.
- Using a ladle, gradually drizzle the hot cream over the egg yolks, while whisking constantly. Continue ladling until all of the cream has been tempered into the yolks.
- Pour the hot custard into 8 small ramekins- filling the ramekins a little over half way.
- Line a large roasting pan with a dish cloth - this will prevent the ramekins from sliding around in the water bath during transfer.
- Place ramekins on top of the dish cloth in the roasting pan, transfer the pan to center rack of the oven.
- Carefully pour the boiling water into the roasting pan until it reaches half way up the sides of the ramekins.
- Bake f0r 20-40 minutes or until set (Give the pan a little shake, once the centers of the brulees jiggle and don't look like liquid- they're done)
- Chill thoroughly, over night is preferable.
- At service, sprinkle a thin, even layer of turbinado sugar on top of the custards and brulee with a small propane torch. If you don't have access to a torch, heat the back of a spoon over the flame of a burner on your oven, then gently rub the hot spoon over the sugar.