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Roasted vanilla & honey crème brûlée

Roasted vanilla & honey crème brûlée in a dish

Roasted vanilla & honey crème brûlée

Name: Roasted vanilla & honey crème brûlée
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 vanilla pod; 100g heather honey; 125ml double cream; 1 egg lightly beaten; 2 tbsp demerara sugar; shortbread to serve

Tom Kerridge

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Serves 2

More effort

Prep: 15 mins

Cook: 20 mins

plus overnight chilling and infusing

A star rating of 1 out of 5.2 ratingsRate

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Make Tom Kerridge's decadent honey and vanilla crème brûlée with just five ingredients. It's a special dessert to enjoy after a cosy dinner for two

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 vanilla

pod
100g heather honey
125ml double cream
1 egg

lightly beaten
2 tbsp demerara sugar
shortbread

to serve

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Nutrition: Per serving

kcal572
fat36g
saturates21g
carbs57g
sugars57g
fibre0g
protein5g
salt0.2g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.
step 2

Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the cream and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a pestle and mortar, then stir through the honey mixture.
step 3

Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight.
step 4

Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.

Recipe from Good Food magazine, December 2019

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A star rating of 1 out of 5.2 ratings

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