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.
For the honey caramel:
- 1/2 cup heavy whipping cream
- 2 1/2 tbsp unsalted butter
- 1 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup Rainbow Bees Rainbow Blossom Honey
- 1 tbsp water
For the crème Brulée:
- 1 1/4 cups heavy whipping cream
- 1/4 cup honey caramel (see above) or homemade caramel sauce
- 2 tsp vanilla extract
- 4 large egg yolks
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- Hot water
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For the Honey Caramel:
- Combine the cream, butter, and salt in a small heavy-bottomed pot set over medium heat.
- Heat until the butter and salt is melted and dissolved.
- In another medium pot, combine the sugar, Rainbow Blossom honey, and water.
- Bring to a gentle boil over medium heat, swirling the pot occasionally.
- Continue to boil the mixture until the mixture is light amber-colored.
- Be careful at this point not to burn the sugar mixture.
- Reduce heat to low and gently pour in the cream mixture while whisking constantly.
- Remove from heat immediately and transfer to a heat-safe bowl.
- Let cool slightly, about 10 minutes, before using for creme brulée.
- Store the rest of the caramel refrigerated.
For the Crème Brulée:
- Preheat oven to 300 degrees F.
- Prepare 3 8-ounce ramekins with baking spray and set them into a larger oven-safe pan.
- Heat the heavy cream in a medium saucepan over medium heat until the cream starts foaming around the edges. Do not boil.
- Remove from heat and let cool undisturbed for about 10 minutes.
- Add in the caramel sauce and vanilla extract.
- In a large bowl, whip the egg yolks and caramel until pale yellow in color and slightly thickened.
- While stirring constantly, add a small amount of the hot cream mixture to the egg mixture to temper the eggs.
- Gradually and slowly add in the remaining hot cream mixture slowly to avoid cooking the eggs.
- Mix well between adding the hot cream mixture.
- Strain the mix through a fine mesh to remove lumps or overcooked eggs.
- Pour equal amounts into prepared ramekins (8 ounces each).
- Transfer the ramekins to baking pans (9-inch or bigger) and fill baking pans with hot water about halfway up the sides of the ramekins.
- Bake custards until set but still jiggly in the center, about 35-40 minutes.
- Remove from the oven and let cool on the cooling rack.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Mix the granulated sugar and cinnamon in a small bowl.
- Sprinkle generously over the top of each ramekin.
- Use a kitchen torch to caramelize/melt the sugar.
- Drizzle a very small amount of Rainbow Bees Lehua Honey on top, if desired