By: Holy Smoke
- 500ml (17.6 fl oz) heavy cream
- 10 medium free range egg yolks
- 150g (5.3 oz) Holy Smoke Hickory Smoked Carolina Honey
- 1 sprinkling of granulated sugar
- Preheat the oven to 225°F.
- In a bowl, mix the egg yolks and smoked honey. Set aside.
- In a thick-bottomed saucepan bring the cream to a boil.
- Remove from the heat and pour onto the egg and smoked honey mix and whisk to combine.
- Return this mixture to a saucepan, whilst continuously stirring on a low heat allow to thicken. When it coats the back of a spoon remove from heat. Sieve this into a large jug to remove any lumps and pour into ramekins or heatproof portion size dishes.
- Place the ramekins onto a baking tray and put into the preheated oven for between 45 minutes and one hour. You will know they are ready when there is no wobble in the middle of the brûlée.
- Remove from the oven. Allow to cool and then place in the fridge to chill (preferably overnight) before glazing.
- To glaze: sprinkle a thin coating of sugar over the top of the custard and wipe the rim of the ramekin (this makes it easier to clean after).
- Using a blowtorch, burn the sugar until it has dissolved into a light caramel.
- Repeat this process a few times, until a nice caramel disc is formed.
- Allow to cool completely before serving. After making the caramel disc it is vital to allow the glaze to cool completely before eating. Sugar reaches very high temperatures, so be extra careful.