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Description
As if the original French crème brulee wasn’t sweet enough, this version uses honey as a flavor enhancer. Like all crème brulee, it takes a well-seasoned baker to time the custard’s baking time correctly so the eggs don’t overcook and scramble. The added honey helps sweeten the dessert and gives it a softer, creamier texture than the original.
Ingredients
US|METRIC
8 SERVINGS
- milk (50cl.)
- 1 Tbsp. honey (liquid)
- 10 egg yolks
- 120 grams sugar
- cream (50cl.)
- brown sugar (sprinkle, to caramelize)
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Directions
- 1. Preheat oven to 400F.
- 2. Pour the milk into the bowl of the food processor. Install the Flexible Beater and anti-spill cover. Set the temperature to 210F and set speed to ""mix 3"".
- 3. When the milk reaches 210F, add the honey and set to minimum speed. Beat until the mixture is homogeneous.
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