Honey crème brûlée
5 minutes plus cooling time
Preparation time
30 minutes
Cooking time
4 Servings


500 ml cream

1 vanilla bean, halved and seeds scraped

6 egg yolks
50 g honey
2 tbsp caster sugar


  1. Place the cream and the scraped vanilla beans into an unperforated steam container  and Steam at 100˚C for 2 minutes.
  2. In a large mixing bowl, whisk the eggs and honey until slightly pale. Pour the cream mixture over the eggs and whisk to combine. Divide into 4 brûlée dishes.
  3. Place the brûlée dishes into a perforated steam container and cover with foil.
  4. Steam at 85°C for 30 minutes. Remove the fil, and place into the fridge to cool.
  5. Sprinkle the caster sugar evenly and very thinly ocer the top of the brûlée.
  6. With a blow torch, caramelised the sugar until the top of the brûlée is evenly coloured.

Alternative appliance method

Combi steam oven:

  • Select combi mode: Fan Plus at 120˚C + 60% moisture + 23 minutes

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.



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