Rosemary Honey Creme Brulee

Prep Time: 25 minutes

Bake Time: 45 minutes

Yield: 6 servings

Ingredients

4 1⁄2 cups Zeal Creamery Whole Milk

1⁄4 cup honey (2 tbsp)

1⁄4 cup granulated sugar, plus 6 tbsp for brûléeing, divided

1 tsp kosher salt I(1⁄2)

2-3 sprigs fresh rosemary

7 large egg yolks, 2 whole eggs

Directions

1. Find 6 3⁄4-cup ramekins. Inside an 8x12 cake pan, set a tea towel down and the 6

ramekins over top. This is to prevent the ramekins from sliding around when they cook

in the water bath.

2. In a large saucepan combine the milk, honey, rosemary sprigs and salt. Whisk

occasionally until it just begins to simmer and bubbles appear around the edges of the

pot, 8-10 minutes. Remove from heat.

3. Meanwhile, set a rack in the middle of the oven and preheat to 300°F. Boil water in a

teapot/kettle and set the cake pan with the ramekins inside of it beside the oven.

4. In a large bowl vigorously whisk the yolks and whole eggs until thickened, foamy, and

pale yellow, 2-3 minutes.

5. Temper the eggs by gradually stirring the milk mixture in one ladle full at a time, to avoid

curdling. Strain the custard through a fine mesh sieve into a vessel with a pour spout.

Use a spoon to scoop away any foam that remains at the top and discard.

6. Evenly divide the custard between the ramekins. Cover each ramekin with foil and poke

holes in the top with a skewer. Gently pour the boiling water into the cake pan around

the ramekins until the water reaches halfway up the sides.

7. Bake for 35-45 minutes, until the custards are set and slightly tremble when shaken.

After 35 minutes, uncover and check only one of the ramekins by tapping it gently with

tongs every 5 minutes to see how set the custard looks. The custard should jiggle but not

ripple when shaken.

8. Remove the cake pan from the oven and use tongs and a hand towel to transfer each

ramekin to a wire rack to cool.

9. Refrigerate uncovered for at least 4 hours and up to 2 days.

10. Once ready to serve, top each ramekin with 1 tbsp of granulated sugar. Use a kitchen

torch to caramelize the sugar until golden and bubbling. Wait a few minutes to allow the

sugar shell to harden, then serve!