Honey & Fig Crème Brûlée Recipe

Preparation

1. 1

   Prepare the Custard

   In a saucepan, combine heavy cream, honey, and the seeds from the vanilla bean (split and scraped). Heat the mixture over medium heat until just below boiling, stirring occasionally. Remove from heat and let it steep for 15 minutes.

2. 2

   Mix Egg Yolks

   In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Strain through a fine sieve into another bowl.

4. 4

   Prepare Ramekins

   Preheat the oven to 325°F (160°C). Place ramekins in a baking dish and fill each ramekin with a layer of fig jam at the bottom, then pour the custard mixture over the top, filling them about 3/4 full.

5. 5

   Bake

   Pour hot water into the baking dish around the ramekins to create a water bath. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

7. 7

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.

8. 8

   Serve

   Let the brûlée sit for a minute to harden the sugar crust before serving.