Vanilla Honey Crème Brulee

It seems like a long time ago I was anxiously waiting for fresh duck eggs for pastries and desserts. After that and before the fox I was able to gather eggs for the kitchen and some for hatching. I wasn’t sure if there would be a noticeable difference when using duck eggs verses chicken eggs. There is. I can see why some pastry chefs search out duck eggs. They add a subtle richness that isn’t there with chicken eggs.

I tried the eggs in different breads, challah and brioche both lent themselves quite nicely to the change. The recipe that exposed the richness of the change in egg was my Vanilla Honey Crème Brulee.

Whew!

It is usually rich and finishing half is an accomplishment of sorts. The duck eggs took that a step further and a few bites was all that was needed.

Vanilla Honey Crème Brulee
Print Recipe
Servings
12 servings
Servings
12 servings
Vanilla Honey Crème Brulee
Print Recipe
Servings
12 servings
Servings
12 servings
Ingredients
  • 4 cup Heavy Cream
  • 2/3 cup Honey
  • 1 each Vanilla bean
  • 6 each Duck eggs
  • Granulated Sugar for Caramelizing
Servings: servings
Instructions
  1. Preheat your oven to 300 degrees.
  2. Place 12 individual sized, oven safe dishes in a baking pan and set aside.
  3. In a medium sauce pan heat the cream just until it starts to steam. Then add the vanilla bean.
  4. Allow the cream to cool to just about room temperature.
  5. Remove the vanilla bean and split it lengthwise. With a paring knife carefully scrape the vanilla seeds out of the shell and place them in the cream.
  6. Add the honey to the cream and stir until it is well combined.
  7. Add the eggs to the cream whisking briskly after each.
  8. Pour the cream mixture through a fine strainer into individual baking dishes about a 1/3 cup each.
  9. Place the pan of crème brulee in the oven, then fill the pan with water until it is about half way up the dishes.
  10. Lay a piece of tinfoil over the dishes, loosely.
  11. Bake for one hour. Remove them from the oven and allow to cool then move the dishes to the refrigerator.
  12. Just before serving sprinkle a generous amount of sugar on top of the crème and caramelize with a torch.
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