Roasted Vanilla & Honey Crème Brûlée Recipe

Preheat the oven to 325°F (160°C).

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the vanilla bean and honey, then remove from heat and let it steep for about 10 minutes.

In a mixing bowl, whisk the egg yolks and granulated sugar until well combined.

Slowly pour the hot cream mixture into the egg mixture while continuously whisking.

Strain the mixture into a pitcher or measuring cup to remove the vanilla bean.

Divide the mixture equally among four ramekins or custard cups.

Place the ramekins in a baking dish and fill the dish with hot water until it reaches about halfway up the sides of the ramekins.

Carefully transfer the baking dish to the preheated oven and bake for about 35-40 minutes, or until the custards are set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Just before serving, sprinkle a teaspoon of brown sugar evenly on top of each custard. Use a kitchen torch to caramelize the sugar until it melts and forms a crispy crust.

Allow the caramelized sugar to cool and harden for a few minutes before serving.