creme brulee with manuka honey

Now that fall is here, it is time to start thinking about making some of our favorite comfort foods. What says comfort more than a crème brulee for dessert? The rich custard, the caramelized sugar on top… these are the real flavors of fall and they get even better when you use Manuka honey in the recipe! Trust me, make this dessert just once with Manuka honey and you will never use anything else again!

While this is a delicious dessert, people are sometimes intimidated by the recipe. Just the fact they know you need a blow torch to finish it off is enough to make some people shy away. Well, if you don’t have or are scared to use the chef’s torch, don’t worry, because we have another method to use that will not hurt the recipe at all and you won’t have to run out to buy a chef’s torch if you don’t already have one in your kitchen.

Manuka Honey Crème Brulee Ingredients:

  • 6 egg yolks
  • 1t vanilla extract (can also use raw vanilla bean pod)
  • 3T Manuka honey
  • Zest of one medium-sized orange, finely grated
  • 20oz cream
  • 2T caster sugar

To Cook:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. In a mixing bowl, combine egg yolks, orange zest, and honey. Use whisk to mix until completely smooth.
  3. Very slowly and while continuing to whisk mixture, pour in cream.
  4. Evenly divide mixture into six ramekins.
  5. Place ramekins on a large baking dish, then pour hot water in baking dish to cover hallway up the ramekins.
  6. Place in oven and cook for 50-60 minutes (the brulee will be set when there is just a slight wobble in the middle of the dish).
  7. Once brulee is done cooking, remove from oven and allow to cool, then place in fridge for several hours to chill (at least eight hours if you do not have a chef’s torch).
  8. If you have a chef’s torch, remove brulee from fridge and sprinkle 1t sugar over top of dish, then use torch to caramelize the sugar (will only take about one minute).
  9. If you do not have a torch, sprinkle sugar, then place ramekins in toaster over (I set my toaster oven on broil and it works perfectly) or under grill of oven while leaving the door open so they do not burn. The sugar should caramelize rather quickly (about a minute) so keep a close eye on the dish and remove immediately.

The dish is ready for service but can be garnished with fresh berries if you want to add a little pop to the dish. Enjoy!

If you need to order some Manuka honey to make this recipe, click here. And, remember, we offer FREE shipping on all orders of $150 or more.

Recipe via Nadia, Photo by Alex Munsell on Unsplash

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

clear formSubmit