Honey Caramel Creme Brulee

Instructions

For the Honey Caramel:

1. In a small heavy-bottomed pot set over medium heat, combine the cream, butter, and salt. Heat until the butter and salt are melted and dissolved.
2. In another medium pot, combine the sugar, honey, and water. Bring to a gentle boil over medium heat, swirling the pot occasionally. Continue to boil the mixture until the mixture is amber-colored. Be careful at this point not to burn the sugar mixture.
3. Reduce heat to low and gently pour in the cream mixture while whisking constantly. Remove from heat immediately and transfer to a heat-safe bowl. Let cool slightly, about 10 minutes, before using for creme brulee. Store the rest of the caramel refrigerated.

For the Creme Brulee:

1. Preheat oven to 300 degrees F. Prepare 3 6-ounce ramekins by spraying them with baking spray and setting them into a larger baking pan.
2. Heat the heavy cream in a medium saucepan over medium heat until the cream starts foaming around the edges. Do not boil. Remove from heat and let cool undisturbed for about 10 minutes. Add in the caramel sauce and vanilla extract.
3. In a large bowl, whip the egg yolks and caramel until pale yellow in color and slightly thicken. While stirring constantly, gradually add the hot cream mixture into the egg mixture. Add the cream slowly to avoid cooking the eggs. Mix until well combined.
4. Pour equal amounts into prepared ramekins (8 ounces each). Transfer ramekins to baking pans (9-inch or bigger) and fill baking pans with hot water about halfway up the sides of ramekins.
5. Bake custards until set but still jiggly in the center, about 35-40 minutes. Remove from the oven and let cool on the cooling rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
6. When ready to serve, mix the granulated sugar and cinnamon in a small bowl. Sprinkle generously over the top of each ramekin. Use a kitchen torch to caramelize/melt the sugar.
7. Serve immediately.