So I’m a little behind the whole Bake Off Bake Along, but I’m back with this delicious honey and vanilla crème brûlée. I feel the wait is totally justified with something as dreamy as this.
Frustratingly my delay in making this was because I was waiting on my husband to bring me a mini blow torch from his work. It’s what we always use for make crème brûlée as given our limited storage space we don’t feel it necessary to have a one for the odd time we make crème brûlée, probably because we would need yo making it all the time!
So eventually he brought it home after many, many reminders (anyone else’s other half as bad as mines for forgetting things?) it broke. I went to test it out and it worked fine, then nothing! So with the custard already made and chilling in the fridge I braved the grill, after all that is what they had to use on the show, and you know what? Wasn’t so bad. I’d say you end up with an overall more even finish rather than the speckled from the blow torch (which I do prefer) but hey it still tasted damn good!
If you’ve ever been put off by the blow torch, please don’t be. The actual custard is so easy to make and now you know you can’t great results under the grill there really is no excuse!
Also it’s THE perfect dinner party desert as everything can be made a couple of days in advance and then all you have to do is the actual brûléeing part. Totally a real verb by the way.
Don’t you think it’s funny how glamorous and fancy this dish sounds because of the French name. I mean no one would be intimidated if it was called burnt cream!
I’m definitely off the camp where I think crème brûlée should be pretty traditional. I think simple additions to the traditional vanilla crème brûlée work best. I had some amazing Heather Honey that I bought from the Royal Highland Show to use and so I this would be perfect as it’s got a really strong flavour so you don’t have to add a lot.
Cracking the top it just the best part. Look at that amazing caramel.
Which brings me too my next point, ramekins. I love using these little fluted dishes as they are wider and quite shallow so you get a bit of that delicious crunch every time you have a bite. Of course if you don’t have these you can definitely use smaller, deeper ones too.
I’m going to be in London next week so I will definitely be missing out making this week’s episode (which is ok with me, I like sugar in my cakes, gluten in my bread and dairy in my ice cream).
Also the weather here as been beautiful lately, it’s confusing given we are now into September but I’m writing this will sitting out in the park which is lovely. It’s also perfect timing as I am taking part in Steptember where I have the goal of walking at least 10,000 steps from 2-28 of September of charity. I’m doing pretty good so far and getting well over my 10,000 each day, even on office days, but mainly because of the nice weather. It’s definitely going to be a struggle when the cold and rain roll in!
Oh well, maybe then I’ll just walk round my flat while waiting on the crème brûlée to cook!
Linking up with Rhyme and Ribbons and This Particular bake along.
- 3 egg yolks
- 15 grams golden caster sugar (plus extra for the caramel)
- 175ml double cream
- 50ml milk
- 1/2 teaspoon vanilla bean paste or 1/2 vanilla pod
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
- 125ml ramekins
- Preheat a fan oven to 160 degrees Celsius
- Add the egg yolks and sugar to a bowl and whisk until pale and fluffy.
- Add the cream, milk, vanilla paste, honey and cinnamon to a heavy based saucepan on a gentle heat. Stir well and best gently. As soon as you see little bubbles appear round the edge of the pan remove from the heat. Very slowly add to the eggs and sugar, whisking constantly.
- In a jug or clean bowl, strain the mixture through a fine mesh sieve to remove any bits of cooked eggs and vanilla pod if using. You'll have some bubbles and about a centimetre or two of froth, skim this off with a metal spoon.
- In a large, deep baking tray (you want it to be taller than your ramekins) place all your ramekins and slowly pour in the custard. Place on your oven shelf then using another jug, pour some hot water (from the tap will do) into the baking tray around the ramekins. Do this slowly so you don't splash any water in the custard. You want the water to come up about three quarters of the height of the ramekin.
- Bake for 25-30 minutes, checking at the 20 minute mark. You want the custard to be set, but still have a little wobble in the middle. Once cooked, remove from the oven and leave to cool on a wire rack for 5 minutes before placing in the fridge for at least 2 hours but these keep for 3 days in the fridge.
- Once ready to serve, if using a grill, preheat it for at least 20 minutes at the highest setting and move the oven rack to the top level, making sure it still gives enough room to get your tray and crème brûlée in.
- Remove the custard from the fridge and very carefully blot off any moisture. Add 1 tablespoon of golden caster sugar and shake the ramekin round until there is an even layer over the custard. Tap out any excess. If using a blow torch, slowly move the end of the flame over the sugar until it begins to caramelise. If using a grill, place the ramekin (it's easier to do this one at a time) on a baking sheet and under the grill. Watch it very carefully and remove every 10 seconds or so to check on it, rotating as need be. As the custard starts to heat back up if doing it this way, as soon as you have a good colour on your caramel, place the ramekin back in the fridge to stop the cooking process.
- Serve with some mini strawberries, mint, a drizzle of honey and a dusting of icing sugar.