Honey Vanilla Bean Creme Brulee

Honey Creme Brulee

Creme brulees never go out of style in my book – especially when you’re making them at home so that you can put a twist on this very classic dessert! This Honey Vanilla Bean Creme Brulee recipe is a new favorite of mine. The silky smooth custard is sweetened with honey and …

The post Honey Vanilla Bean Creme Brulee appeared first on Baking Bites.

Honey Creme Brulee

Creme brulees never go out of style in my book – especially when you’re making them at home so that you can put a twist on this very classic dessert! This Honey Vanilla Bean Creme Brulee recipe is a new favorite of mine. The silky smooth custard is sweetened with honey and vanilla bean, giving it a rich sweetness along with a wonderful floral vanilla flavor. The vanilla bean really pairs beautifully with the honey, making this dessert both delicious and decadent!

The custard is easy to make and uses heavy cream and whole milk as a base. The fat in the dairy is what makes this custard silky smooth and velvety, so this is one dessert where you don’t want to substitute lower fat dairy if you want to get the best possible results. The recipe starts by infusing the cream and milk mixture with vanilla bean. If you don’t have a vanilla bean on hand, you can use vanilla extract and stir it into the milk and egg mixture before dividing it into ramekins.

The custard is sweetened with both honey and sugar. Most of the flavor comes from the honey, and each honey has its own unique flavor, so be sure to choose a honey that you like. I like wildflower, orange and acacia for this recipe, but just give your honey a taste before you incorporate it into the custard to be on the safe side.

Honey Creme Brulee

Bake your custards in a water bath, allow them to cool and then chill them before bruleeing the tops. I find that the best way to serve these is when the caramel layer on top is still slightly warm and the custard is cold, an effect that I get by using a kitchen torch to brulee the custard just before serving. For a perfect crust, try to use superfine sugar to create a thick and even layer of sugar on the cold custard, then use the torch in small circles to caramelize it without burning. If you’re not serving all the custards at once, store the extras for up to 2 days in the fridge and brulee just before indulging.

Honey Vanilla Bean Creme Brulee
1/2 vanilla bean
1 cup heavy cream
1 1/2 cups whole milk
1/4 cup sugar
1/3 cup honey
1/4 tsp salt
2 large eggs
3 large egg yolks
hot water, for water bath
sugar, for topping

Preheat oven to 325F. Arrange six 6-oz ramekins in a 9×13-inch baking dish.
Split vanilla bean and use the back of a knife or a spoon to scrape out the vanilla bean seeds. Add vanilla bean seeds and pod to heavy cream and milk. Bring to a simmer, then remove from heat and let steep for 30 minutes. Remove vanilla bean pod, then bring back to a simmer.
In a medium bowl, whisk together sugar, salt, eggs and egg yolks until well combined. Whisking constantly, very slowly stream the hot milk mixture in to temper the eggs. Strain mixture into a large measuring cup or a bowl with a pouring spout.
Divide mixture evenly into prepared ramekins. Place pan onto a rack in the oven, and pour boiling water into the pan around the ramekins so that water comes two thirds up the sides of the ramekins.
Bake for 30-40 minutes, until custards are set and have only a slight jiggle to them. A very sharp knife inserted into the center of a custard should come out clean.
Carefully remove tray from oven and allow custards to cool in the water bath. Cool to room temperature before refrigerating, then cover with plastic wrap and chill completely before adding topping.
Custards can be prepared up to two days in advance.

For topping: Add about a tablespoon of sugar onto the top of each custard and spread into an even layer. Using a kitchen torch and moving it slowly, but constantly, caramelize the topping. Topping can also be caramelized under the broiler.
Allow caramel to set for a minute before serving.

Serves 6

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Riz au lait (French rice pudding)

Recently I was contacted by a film production company that was proposing to include me in a series. They were interested in what I do and mentioned they wanted to come over and film me in my office, along with all the people I work with. I hated to disappoint them, but I had to tell them that it’s just was me sitting in front…

Recently I was contacted by a film production company that was proposing to include me in a series. They were interested in what I do and mentioned they wanted to come over and film me in my office, along with all the people I work with. I hated to disappoint them, but I had to tell them that it’s just was me sitting in front of my computer, or hanging around my kitchen, wielding my camera while trying to balancing a spoon on the edge of a saucepan so it doesn’t fall in, or coaxing a quickly-melting scoop of ice cream into something that’ll look presentable when I publish the recipe for you.

Continue Reading Riz au lait (French rice pudding)...

Raspberry Custard Blondies

A fudgy vanilla blondie batter swirled with tart raspberries and creamy custard. I made these tasty numbers for a collaboration with Le Creuset I’m doing on instagram at the moment. I thought it would be a shame not to share the recipe on here too so it’s easily accessible for all! The batter comes together in a pinch, just melted and stirred together on the stove top. I use custard powder for a very quick (and nostalgic) custard which goes in the middle of the bars. If you want you can make custard from scratch or buy the pre-made stuff from the fridge section of the supermarket! The tangy raspberries really help to offset some of the sweetness from the batter and makes these casual bars feel a bit more dessert-y.

The post Raspberry Custard Blondies appeared first on Izy Hossack – Top With Cinnamon.

close up of raspberry custard blondies on baking paper

A fudgy vanilla blondie batter swirled with tart raspberries and creamy custard.

unbaked raspberry and custard blondies in a baking tray
cut raspberry and custard blondies on a dark background with a cup of tea

I made these tasty numbers for a collaboration with Le Creuset I’m doing on instagram at the moment. I thought it would be a shame not to share the recipe on here too so it’s easily accessible for all!

The batter comes together in a pinch, just melted and stirred together on the stove top. I use custard powder for a very quick (and nostalgic) custard which goes in the middle of the bars. If you want you can make custard from scratch or buy the pre-made stuff from the fridge section of the supermarket! The tangy raspberries really help to offset some of the sweetness from the batter and makes these casual bars feel a bit more dessert-y.

Raspberry & Custard Blondies

Raspberry & Custard Blondies

Yield: Makes 16 bars

Ingredients

Custard:

  • 200ml (3/4 cup plus 1 tbsp) whole milk
  • 3 tbsp custard powder

Batter:

  • 110g (1/2 cup) unsalted butter
  • 220g (1 cup) light brown sugar
  • 1 medium UK egg (large US egg)
  • Zest of 1 lemon
  • 125g (1 cup) plain white flour
  • ¼ tsp fine table salt
  • 150g (5.3 ounces) raspberries

Instructions

    Preheat the oven to 200°C / 180°C fan/ gas mark 4 / 350°F and line your Le Creuset 23cm (9-inch) square cake tin with baking paper.

    Make the custard:
    Combine the milk and custard powder in a medium saucepan. Heat over a medium-low heat, whilst whisking to prevent lumps, until thickened. Pour into a bowl and set aside to cool.

    Make the batter:

    Rinse out the saucepan you were using for the custard and place back onto the stove. Add the butter to the saucepan and allow to melt over a low heat. Keep cooking until the butter foams up and smells nutty, then stir to prevent the milk solids from sticking to the bottom of the saucepan. Once the foaming subsides, remove from the heat and set aside to cool.

    As you wait for the butter to cool, combine the light brown sugar, egg and lemon zest in a medium mixing bowl. Whisk together until smooth and slightly pale. Add in the cooled, melted butter and stir until combined. Add the flour and salt and stir in to make a thick batter.

    Assemble and bake:
    Pour most of the batter into the prepared tin, reserving a few tablespoons for topping later on. Spread the batter out into an even layer then pour the cooled custard over evenly. Sprinkle on the raspberries and randomly dot with spoonfuls of reserved batter on top.

    Bake for 25-35 minutes, until golden brown on top but still slightly squidgy (the custard will remain slightly gooey so a skewer test won’t work here). Allow to cool then slice into 16 squares and store in an airtight container in the fridge for up to 5 days.


Notes

Allergens: milk, wheat, gluten, eggs

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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How to Make Mousse, According to an Expert

Mousse, for me, is the ultimate fancy-pants dessert—at least ever since someone explained to me the difference between moose and mousse (both are impressive, but one is decidedly more delicious).
There are lots of different kinds (including this of wo…

Mousse, for me, is the ultimate fancy-pants dessert—at least ever since someone explained to me the difference between moose and mousse (both are impressive, but one is decidedly more delicious).

There are lots of different kinds (including this of wonderfully easy chocolate mousse recipe, with only a few ingredients), but the traditional method is worth learning because it’s so versatile. Since the dish has so few ingredients, basic tweaks can yield dozens of different flavor combinations. The sky’s the limit for creating your own custom mousse recipe.

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