Hawaiian Honey Crème Brulée Recipe

Prepare to be blown away by our irresistible yet easy to make Hawaiian Honey Crème Brulée recipe - a dessert that commands attention and demands your undivided taste bud admiration. This creamy, caramelized masterpiece has long been hailed as an outstanding family favorite, conjuring up nostalgic memories of impressive dinners with loved ones. Imagine being enveloped in the tantalizing scent of velvety vanilla-infused custard, lovingly sweetened with the golden essence of Rainbow Bees' own locally harvested Hawaii honey. Brace yourself for a taste sensation that not only soothes your cravings but leaves you yearning for more. So, give in to temptation and experience the mouth-watering happiness that awaits with every delicious bite.

Ingredients:

Honey caramel:

•  2-1/2 tbsp of unsalted butter
•  1/2 cup of whipping cream
•  1/2 cup of granulated white sugar
•  1 tsp salt
• 1 tbsp water
•  1/4 cup Rainbow Bees Rainbow Blossom Honey

For the crème Brulée:

• 1/4 cup honey caramel (see above for ingredients)
• 1-1/4 cups heavy whipping cream
• 4 large egg yolks
•  2 tsp vanilla extract

Topping:

• 3/4 tsp ground cinnamon 
• 1/4 cup granulated sugar

Additional items:

• Hot water
• Large mixing bowl
• Whisk
• Strainer

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Instructions

To make Honey Caramel:

• Combine the cream, butter, and salt in a small heavy bottom pot on medium heat.
• Heat until the salt and butter is dissolved and melted.
• In another medium-sized pot, combine the Rainbow Blossom honey, sugar, and water.
• Bring to a gentle ow boil on medium heat, stirring the pot occasionally.
• Boil the mixture until the mixture is a light amber color.
• Be careful to not burn the sugary mixture at this point.
• Reduce your heat to low setting and gently pour in your cream mixture as you whisk constantly.
• Remove from the low heat immediately and transfer it to a heat-safe bowl.
• Let cool slightly, roughly 10 minutes, before using it for creme brulée.
• Store the rest of the caramel in the refrigerator.

To make Crème Brulée:

• Heat your oven 300° F,  preheating first.
• Prepare 3 8-ounce ramekins with your baking spray and place the ramekins into a larger oven-safe pan.
• Heat your heavy cream using a medium sauce pan on medium heat till the cream starts to foam around its edges. Do not boil it.
• Remove cream from heat and let it cool undisturbed (no mixing!) for  10 minutes.
• Add in your vanilla extract and caramel sauce.
• In a bowl, whip caramel and egg yolks until they turn pale yellow and thicken slightly .
• As you are stirring constantly, add a small amount of your hot cream mix to the egg mixture to temper the eggs.
• Gradually and slowly add in the remaining hot cream mixture slowly to not "scramble" the eggs.
• Ensure you mix well between adding the hot cream mixture.
• Strain the mix through a fine mesh to remove lumps or overcooked eggs.
• Pour in equal amounts of your custard into your prepared ramekins (8 ounces each).
• Put the ramekins in rigid baking pans (9 inches or bigger). Fill baking pans with your hot water until it's about halfway up the sides of the ramekins.
• Bake the custards until they are set but are still jiggly in its center. Check for doneness around 35-40 minutes.
• Remove from oven and let them cool on a cooling rack.
• Once cool enough, cover with plastic cling wrap and put in refrigerator overnight.

To Serve:

• Mix your cinnamon and granulated sugar in a small bowl.
• Sprinkle the mixture generously over the top of each of the ramekins.
• Use your kitchen torch to melt/caramelize the sugar.
• Drizzle a very small amount of Rainbow Bees Lehua Honey on top, if desired