RECIPES
Honey crème brûlée
5 minutes
Preperation time
30 minutes
Cooking time
4 Servings
INGREDIENTS
500g cream
120g egg yolks (approximately 6 yolks)
1 vanilla bean
50g honey
Caster sugar
METHOD
- Place the cream and the scraped vanilla beans into a mixing bowl and Steam at 100˚C for 2 minutes.
- In a large mixing bowl, whisk the eggs and honey until slightly pale. Pour the cream mixture over the eggs and whisk to combine.
- Place the brûlée dishes into a perforated steam container and cover with cling wrap or foil.
- Steam at 85°C for 30 minutes.
- Once cooked, remove the cling wrap or foil, and place into the refrigerator to cool.
To serve
- Pour caster sugar evenly and very thinly over the top of the brûlée.
- With a blow torch, caramelise the sugar; caramelise until the top of the brûlée is evenly coloured.
Hints and tips
- We have used 150ml brûlée dishes, 12cm x 3cm, cooking times may need to be adjusted slightly if deeper dishes are used.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
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