Caramelized-Honey Brûlée

Name: Caramelized-Honey Brûlée
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: French
Ingredients: ¾ cup honey; 1 piece vanilla bean, split lengthwise; 3 cups heavy cream; 1 cup whole milk; ¾ teaspoons kosher salt; 8 large egg yolks; 3 tablespoons sugar; 8 pieces ramekins

A luxurious twist on classic crème brûlée, featuring caramelized honey and vanilla bean infused into a silky custard base, topped with a crackling sugar crust.

8 servings

1 hr 43 min

Published October 4, 2025

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Ingredients

•¾ cup honey
•1 piece vanilla bean, split lengthwise
•3 cups heavy cream
•1 cup whole milk
•¾ teaspoons kosher salt
•8 large egg yolks
•3 tablespoons sugar
•8 pieces ramekins

Cooking Instructions

1.
Preheat oven to 300°. Place 3/4 cup honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don't worry, this is what you're going for!) and bubbling begins to slow, 5-8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.
8 min
2.
Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.
10 min
3.
Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.
5 min
4.
Bake until edges of custards are set but centers still jiggle slightly, 65-75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.
75 min
5.
Just before serving, sprinkle custards evenly with sugar and heat with torch until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken.
5 min
6.
Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.

Cooking Instructions

Preheat oven to 300°. Place 3/4 cup honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don't worry, this is what you're going for!) and bubbling begins to slow, 5-8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.

8 min

Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.

10 min

Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.

5 min

Bake until edges of custards are set but centers still jiggle slightly, 65-75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.

75 min

Just before serving, sprinkle custards evenly with sugar and heat with torch until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken.

5 min

Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.