Wildflower Honey Crème Brûlée Recipe

Combine Cream and Vanilla

In a saucepan, combine the heavy cream and split vanilla bean (scrape the seeds into the cream). Heat over medium until just simmering.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.

Temper the Mixture

Slowly pour the hot cream into the egg yolk mixture, whisking constantly to avoid curdling. Stir in the wildflower honey.

Bake the Custard

Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes or until set.

Cream Butter and Sugar

In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Add Remaining Ingredients

Stir in the flour, chopped pistachios, orange zest, and salt until a dough forms.

Shape and Chill

Shape the dough into logs, wrap in plastic wrap, and chill for at least 1 hour.

Bake Cookies

Preheat the oven to 350°F (175°C). Slice the logs into cookies and bake for 12-15 minutes until lightly golden.

Brûlée the Custard

Sprinkle a thin layer of granulated sugar over the cooled custard. Using a kitchen torch, caramelize the sugar until golden and crispy.

Serve

Serve the crème brûlée with pistachio-orange shortbread cookies on the side.