Cranberry Week – Honey Cranberry Creme Brulee

Did you know that cranberries have an anti-aging ability to protect brain cells from free radical damage and the subsequent motor and cognitive function losses?

Ingredients

  • 16 tablespoons cranberry sauce
  • 1 cup half-and-half
  • 1 vanilla bean, preferably Tahitian
  • 1/2 teaspoon pure vanilla extract
  • 1 egg plus 8 egg yolks
  • 2/3 cup honey
  • 1 1/2 cups heavy cream, cold
  • 2 tablespoons superfine sugar (see tip)*

Directions

Spoon 2 tablespoons of cranberry sauce into each of 8 (4-ounce) ramekins.

Preheat the oven to 325 degrees. In a small saucepan, combine the half-and half, vanilla bean, and vanilla extract. Heat over medium heat just until scalded; do not allow the mixture to boil.

Fill a large bowl with water and add ice. In a medium mixing bowl, combine the egg, egg yolks, and honey and mix. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely. Stir in the heavy cream and top equally the cranberry prepped ramekins. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely.

Preheat the broiler, if using. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds. Watch carefully; the sugar can burn easily. If using a torch (see Tip), pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized. Serve while the sugar is still warm.

* If using a torch, replace the superfine sugar with raw sugar, which caramelizes more successfully under a torch flame.

Honey Pumpkin Creme Brulee

I love creme brulee, and honey and pumpkin just make it better!  What better way to celebrate the arrival of Fall!!

makes 6 servings

1 cup cream
1 cup whole milk or half/half
1 1/2 cup pumpkin puree
2 tablespoons light brown sugar, packed
1/4 cup honey
1 teaspoon vanilla
Zest of 1/2 lemon
3 whole eggs
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon fresh-ground black pepper
1/4 teaspoon salt
Fine white sugar

Heat the oven to 325º F. Prepare a baking pan, filling it halfway up with hot water. Set 6 ramekins or baking cups in the pan.

Whisk cream, milk, pumpkin, sugar, honey, vanilla and zest together in a medium saucepan over medium-low heat. Whisk the eggs with the spices and salt in a separate bowl. Add a little of the warmed cream to the eggs and whisk together, then add it all back into the pan. Heat over medium-low, stirring constantly, until the custard reaches coats the back of a spoon. Do not let it boil or it will curdle the eggs.

Strain through a fine sieve into a bowl and pour into the ramekins. Carefully set the pan in the oven. Bake, uncovered, for 45 minutes. They will still be a little jiggly when you pull them out. As long as they are firm to the touch and don’t have liquid sloshing out of the cups, they are done. They will firm up as they chill. Let cool then put in the fridge for a few hours or overnight.

When ready to serve, sprinkle a thin layer of fine white sugar on top of each ramekin, spread as evenly as you can, then brown with a kitchen torch.

Honey Creme Brulee

Yes, the second most viewed/favorite recipe is Honey Creme Brulee. For all you fans out there, here is a reblog. 🙂

Romancing the Bee

“Stands the Church clock at ten to three? And is there honey still for tea?” Rupert  Brooke

Creme Bruleeis the Queen of desserts, and how better to make it than with honey!

Honey Creme Brulee

Ingredients

  • 2 1/4 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 1/4 cup honey
  • 1/2 cup sugar
  • 6 large egg yolks
  • 2 quarts hot water

Directions

Preheat the oven to 3oo degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together the honey and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7…

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Honey Creme Brulee

“Stands the Church clock at ten to three? And is there honey still for tea?” Rupert  Brooke

Creme Brulee is the Queen of desserts, and how better to make it than with honey!

Honey Creme Brulee

Ingredients

  • 2 1/4 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 1/4 cup honey
  • 1/2 cup sugar
  • 6 large egg yolks
  • 2 quarts hot water

Directions

Preheat the oven to 3oo degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together the honey and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 50 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch or the oven broiler, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

SO good!!