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1
Preheat the oven to 100C/gas mark 1/4 to 1/2.
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2
In a bowl mix the egg yolks and honey.
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3
Set aside.
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4
In a thick-bottomed saucepan bring the cream to a boil.
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5
Remove from the heat and pour onto the egg and honey mix and whisk to combine.
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6
Return this mixture to a saucepan, and whilst continuously stirring on a low heat allow to thicken.
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7
When it coats the back of a spoon remove from the heat.
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8
Sieve this into a large jug to remove any lumps and pour into ramekins or heatproof portion size dishes.
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9
Place the ramekins onto a baking tray and put into the preheated oven for between 45 minutes and one hour.
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10
You will know they are ready when there is no wobble in the middle of the brulee.
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11
Remove from the oven.
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12
Allow to cool and then place in the fridge to chill (preferably overnight) before glazing.
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13
To glaze: sprinkle a thin coating of caster sugar over the top of the custard and wipe the rim of the ramekin (this makes it easier to clean after).
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14
Using a blowtorch, burn the sugar until it has dissolved into a light caramel.
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15
Repeat this process a few times, until a nice caramel disc is formed.
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16
Allow to cool completely before serving.
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17
After making the caramel disc it is vital to allow the glaze to cool completely before eating.
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18
Sugar reaches very high temperatures so be extra careful.
