CRÈME BRÛLÉE INGREDIENTS
2 cups cream 2 Tbsp . Western Sage Creamed
Cinnamon KB Honey 6 large egg yolks 4 Tbsp . sugar pinch salt
KB Honey Farm www . kbhoneyfamily . com
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TOPPING INGREDIENTS
2 Tbsp . |
sugar |
1 / 2 tsp |
cinnamon |
CRÈME BRÛLÉE DIRECTIONS
Preheat oven to 325 º F .
In a saucepan bring the cream , Western Sage Creamed Cinnamon KB Honey and a pinch of salt to a boil over low heat .
In a second bowl , mix the egg yolks with the sugar . Beat with a whisk until the egg yolks are light yellow and fluffy .
4 . Pour a laddle full of the hot cream mixture into the egg mixture to temper the eggs . Incorporate quickly with a whisk in order to avoid curdling the eggs . Repeat this an additional 2 times .
5 . While constantly whisking slowly , pour the tempered egg mixture into the milk saucepan .
6 . Pour the custard into ramekins and place in a casserole . Fill the casserole with boiling water halfway up the ramekins . Place casserole in the oven
7 . Bake in the oven for 35 minutes .
8 . Refrigerate and let the custard cool completely ( at least 2-3 hours ).
TOPPING DIRECTIONS
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2 .
Mix the sugar and cinnamon and sprinkle on top of the custard .
With a handheld torch caramelize the sugar to achieve a crispy sugar layer . If you don ’ t have a torch , you can also place the crème brûlée in the oven on broil high until sugar begins to caramelize . Keep a close eye on it .