Honeyed creme brûlée
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Yield:
Preparation time:
Total time:
Source:
| 375 ml | milk |
| Peel of 1 lemon (use potato peeler) | |
| 1 | vanilla pod, split |
| 4 extra-large eggs, beaten | |
| 3/4 cup | sugar |
| Topping | |
| 125ml | honey |
Heat milk, lemon peel and vanilla until just boiling. Remove from heat and allow to stand for 30 mins. Preheat oven to 180 deg C. Beat eggs and sugar until frothy. Add milk mixture and whisk to combine. Pour mixture into ramekins. Place ramekins in roasting pan and fill 2/3 with boiling water. Bake for 1 hour or until set. Cool completely. Heat honey in a non-stick pan and boil until it begins to change colour. Test a small bit on a cold plate. If it sets hard, it's ready otherwise boil for a few more seconds. Quickly pour honey over custards and allow to set.
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