Here’s the recipe for the famous Black Forest Crème Brûlée. The ideal dessert for End Year’s parties.
- 190ml (¾ cup) Langnese Black Forest Honey + 3 tbsp
- 1 vanilla bean, split lengthwise and seeds scraped out
- 750ml (3 cups) heavy cream
- 250ml (1 cup) whole milk
- ¾ tsp. salt
- 8 large egg yolks
- Preheat oven to 150°. Place ¾ cup honey in a medium saucepan and add vanilla seeds; save pod for another use. Cook over medium-high heat, swirling pan occasionally, until honey darkens and smells almost burnt and bubbling begins to slow, 5-8 minutes.
- Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.
- Whisk salt into egg yolks in a medium bowl, then pour in honey-caramel mixture in a fine stream, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.
- Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.
- until edges of custards are set but centers still jiggle slightly, 65-75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.
- Just before serving, drizzle custards evenly with 3 tbsp of honey and heat with torch until sugar is melted and caramelized to a deep amber color.