A classic crème brûlée recipe, but with honey caramel.

You will need:

Honey Caramel:

  • 1/2 cup whipped cream
  • 2 1/2 tablespoons unsalted butter
  • 1 teaspoon of salt
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 tablespoon of water

Cream:

  • 1 1/4 cups whipping cream
  • 1/4 cup honey caramel (recipe below) or homemade caramel sauce
  • 2 teaspoons of vanilla extract
  • 4 large egg yolks

Toppings:

  • 1/4 cup granulated sugar
  • 3/4 teaspoon cinnamon

How to make it:

For the honey caramel:

  1. In a small saucepan, over medium heat, mix the cream, butter and salt. Heat until the butter and salt are melted and dissolved.
  2. In another medium saucepan, combine the sugar, honey and water. Let it boil over medium heat, stirring occasionally. Continue to boil the mixture until it turns amber. Be careful not to burn the sugar mixture at this point.
  3. Lower the heat and gently pour in the cream mixture while stirring constantly. Immediately remove from heat and transfer to a bowl suitable for heat. Let it cool slightly, about 10 minutes, before using it for the crème brûlée. Put the rest of the caramel in the fridge.

For the cream:

  1. Preheat the oven to 180 degrees. Prepare 3 bowls by spraying them with cooking spray and place them in a larger pan.
  2. Heat the heavy cream in a medium saucepan over medium heat until the cream begins to foam around the edges. We don’t boil it. Remove from heat and let cool for about 10 minutes. Add the caramel sauce and vanilla extract.
  3. In a large bowl, beat the egg yolks and caramel until they turn a light yellow color and thicken slightly. Stirring constantly, gradually add the hot cream mixture to the egg mixture. Add the cream slowly to avoid boiling the eggs. Mix until well combined.
  4. Pour equal amounts into the prepared bowls. Transfer the bowls to a pan and fill it with hot water about halfway up the bowls.
  5. Bake the creams until golden brown, about 35-40 minutes. Remove from the oven and let cool. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Before serving, mix granulated sugar and cinnamon in a small bowl. Sprinkle over each bowl of custard. If we want, we can caramelize with a torch.