Manuka honey brûlées

Ready in 1 hour 15 min­utes plus set­ting time | Serves 6 | GF

Nadia - - FOOD HONEY -

6 medium free-range egg yolks 1 tsp vanilla ex­tract or seeds of 1 vanilla bean pod 3 Tbsp manuka honey Finely grated zest 1 or­ange 600ml cream 2 Tbsp caster su­gar, for grilling

1Pre­heat oven to 150°C. In a mix­ing bowl whisk egg yolks, vanilla, honey and or­ange zest to­gether un­til smooth.

2Slowly pour cream into egg mix­ture, whisk­ing con­tin­u­ously. Pour cus­tard into a jug, then pour evenly into six ramekins (the jug will make this eas­ier).

3Place ramekins in a large bak­ing dish. Pour in enough hot wa­ter (from the tap is fine) to reach half­way up the sides of the ramekins. Care­fully trans­fer to oven and cook for 50–60 min­utes un­til the brûlées are just set, with a slight wob­ble in the mid­dle. Al­low to cool slightly, then place in the fridge for at least a few hours (or in the freezer for 30 min­utes) to set.

4When ready to serve, evenly sprin­kle 1 tsp su­gar over each brûlée. Use a cook’s blow torch to caramelise the su­gar; the caramel will har­den af­ter about 1 minute. If you don’t have a blow torch, al­low crème brûlées to set in the fridge for at least 8 hours (or overnight) un­til they are very cold, then sprin­kle with su­gar and place un­der a hot grill (with the oven door open) for 1 minute to caramelise.

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