Local Honey Crème Brûlée Recipe

Infuse cream

Preheat oven to 300°F (150°C). In a medium saucepan, combine heavy cream, whole milk, scraped vanilla bean (or 1 tbs vanilla extract) and honey. Warm over medium heat until just steaming and small bubbles form at the edge; do not boil. Remove from heat and let steep for 15 minutes to infuse the honey and vanilla.

Prepare custard base

In a bowl, whisk together egg yolks and 1/4 cup granulated sugar until slightly pale and ribbon-like, about 1–2 minutes. Slowly temper the warm cream into the yolks in a steady stream, whisking constantly to avoid scrambling.

Finish custard

Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any solids and vanilla pod bits. Stir in 1/4 tsp fine sea salt. Divide the mixture among six 6-ounce ramekins (or four 8-ounce) and place ramekins in a roasting pan.

Bake in water bath

Pour hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 30–40 minutes, until the custards are set at the edges but slightly jiggly in the center. Remove ramekins from water bath and cool on a wire rack 30 minutes, then refrigerate at least 4 hours or overnight to fully set.

Make pistachio milk

In a blender, combine 1 cup whole milk and 1 cup heavy cream with 1 cup finely ground pistachios. Blend on high until very smooth, about 1–2 minutes. For a silkier texture, heat the blended milk briefly to 160°F (71°C), then strain through a fine mesh to remove any coarse bits.

Custard base

In a saucepan, warm the strained pistachio-milk mixture with 1/2 cup sugar and 1/4 tsp salt until steaming. In a separate bowl whisk 3 egg yolks. Temper the warm milk into the yolks slowly, whisking constantly. Return mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 170–175°F / 77–80°C). Do not boil.

Flavor & cool

Off heat, whisk in 2 tbs pistachio paste (if using) and 1 tsp neutral oil to smooth and enhance color. Strain again if needed, then chill the base completely in the refrigerator (2–4 hours or overnight).

Churn and freeze

Churn in an ice cream maker according to manufacturer’s directions until soft-set. Transfer to a container and freeze at least 2 hours to firm before serving alongside the brûlée.

Preheat oven to 350°F (175°C). In a bowl, combine 1/2 cup flour, 1/2 cup finely ground pistachios, 2 tbs light brown sugar and 1/8 tsp salt. Cut in 3 tbs cold cubed butter with a pastry cutter or two knives until mixture forms coarse crumbs. Spread on a baking sheet lined with parchment and bake 10–12 minutes until golden and fragrant, tossing once halfway through. Cool completely; the crumble will crisp as it cools.

Line a baking sheet with a silicone mat or parchment paper. Whisk together 2 tbs melted butter, 3 tbs flour, 3 tbs powdered sugar, 2 tbs local honey, 1 lightly beaten egg white and 1/2 tsp vanilla until smooth and slightly fluid. Drop tablespoonfuls of batter spaced apart and use the back of the spoon to spread into thin discs (about 3 inches).

Bake at 350°F (175°C) for 6–8 minutes, watching closely until the edges are golden brown. Remove one at a time and quickly drape over a rolling pin or curved form to shape into a tuile. Allow to cool and fully crisp. If batter is too thick to spread thinly, stir in 1–2 tsp water.

When ready to serve, remove chilled custards from fridge. Evenly sprinkle about 1–2 tsp superfine sugar over each custard surface (use more or less to taste). Using a kitchen torch, melt and caramelize the sugar to create a thin, glassy crust. Allow sugar to harden for 1–2 minutes.

Spoon one scoop (about 1/3 cup) of pistachio gelato beside the crème brûlée. Sprinkle 1–2 tbs pistachio crumble over or beside the gelato. Garnish with a honey tuile placed leaning into the brûlée and scatter 1 tsp toasted chopped pistachios on top. Add a micro basil or mint leaf if desired for brightness.

Serve immediately so the brûlée top remains crisp and gelato is cold.