-
1
MAKING THE CREME BRULEE:.
-
2
Preheat oven to 325F.
-
3
Arrange 6 ramekins in a 13- x 9-inch baking pan.
-
4
In a medium saucepan, heat half-and-half, honey and salt over medium heat, stirring constantly with a wooden spoon until small bubbles form around side of pan, 5 minutes.
-
5
Remove pan from heat.
-
6
In a medium bowl, lightly whisk egg yolks and whole egg.
-
7
Gradually whisk half-and-half mixture into eggs; stir in vanilla.
-
8
Set a fine mesh sieve over a 1-quart glass measuring cup.
-
9
Pour custard through sieve to strain.
-
10
Pour strained custard into ramekins.
-
11
Place baking pan on center oven rack.
-
12
Pour boiling water into pan until it comes halfway up sides of ramekins.
-
13
Bake custards until edges are set and a small knife inserted in center comes out creamy, about 25 minutes.
-
14
Remove ramekins from hot water bath; let cool completely.
-
15
Refrigerate for at least 2 hours or until ready to serve.
-
16
CARAMELIZING THE CUSTARDS:.
-
17
Preheat boiler.
-
18
Place custard-filled ramekins in a 13- x 9-inch baking pan; surround ramekins with ice cubes to keep custard cold and prevent cracking.
-
19
Sprinkle about 1 1/2 tbs superfine sugar on top of each custard.
-
20
Spray each with a little water.
-
21
Broil custards, turning ramekins as needed to evenly caramelize sugar, about 2 minutes.
-
22
Let cool 10 minutes.
-
23
Place each ramekin on a dessert plate; drizzle custards with honey.
-
24
Serve immediately.
