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Ingredients
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Custard
Topping & Finish
Equipment (not eaten)
Method
Custard
Infuse cream
Split the vanilla bean lengthwise and scrape seeds into a medium saucepan; add the pod. Combine heavy cream and whole milk in the saucepan with the vanilla. Warm over medium heat just until it begins to steam and small bubbles form at the edges — do not boil. Remove from heat, cover, and let steep for 15 minutes to extract vanilla flavor. Remove and discard the vanilla pod (or, if using extract, add 1 1/2 teaspoons vanilla extract after heating).
Whisk yolks and sugar
While cream is steeping, whisk the 12 egg yolks with 1 cup granulated sugar and 1 teaspoon fine sea salt in a large bowl until the mixture lightens slightly in color and becomes smooth.
Temper eggs with warm cream and honey
Add 1 tablespoon liquid honey to the warm cream and stir to combine. Slowly pour about one cup of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the rest of the cream gradually while whisking until fully combined and smooth. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and remaining vanilla pod fragments.
Bake in bain-marie
Carefully pour hot water into the baking pans around the ramekins until the water reaches about halfway up the sides of the ramekins to form a bain-marie. Bake in the preheated 300°F oven for 25–30 minutes, or until the custard is mostly set but still slightly jiggly in the center when gently shaken. Baking time may vary by oven and ramekin size; check after 20 minutes if using shallower cups.
Cool and chill
Remove the baking pans from the oven. Using oven mitts, transfer the ramekins to a cooling rack. Let cool to room temperature, then cover each ramekin with plastic wrap or a lid and refrigerate for at least 3 hours, preferably overnight, to fully set and develop flavor.
Topping & Finish
Prepare sugar topping
When ready to serve, remove ramekins from the refrigerator and blot any condensation from the surface with a paper towel. Evenly sprinkle about 1/2 tablespoon of granulated sugar over the top of each custard (use the 1 cup reserved for caramelizing). Tap lightly to level the sugar into an even thin layer.
Caramelize sugar
Using a culinary torch, hold the flame about 2–3 inches from the sugar surface and move it in a slow circular motion until the sugar melts, bubbles and forms an even amber-brown crust. If you don't have a torch, place the ramekins on a baking sheet and broil on the top rack under high broiler for 1–3 minutes, watching constantly to avoid burning; rotate as needed for even caramelization. Allow the sugar crust to harden for 1–2 minutes.
Optional honey twist
For a glossy honey accent, lightly drizzle about 1/4 teaspoon (approx. 2 teaspoons total divided among 20 pieces) of additional mild honey over each caramelized top, or place a tiny dot in the center of each brûlée. Do this sparingly so it doesn't cause the sugar crust to soften.
Equipment & Notes
If making multiple batches, keep already caramelized pieces in a single layer at room temperature for up to 2 hours; refrigeration after caramelizing will cause the crust to weep. Use pasteurized eggs if serving to vulnerable guests. Adjust honey amount to taste; darker, robust honeys will give more pronounced flavor but may alter sweetness.