1 vanilla bean, split in half, seeds scraped, pod set aside
1 cup whole milk
3 cup cream
3⁄4 teaspoon sea salt
8 free range egg yolks (9 if small)
1 tablespoon sugar
3 tablespoons sugar (for later)
In a pot put the honey and vanilla scraped seeds, heat until the honey turns deep golden, remove from the heat for 1 minute then return and slowly add the cream and milk stirring all the time. Whisk the egg yolks with salt and sugar until pale, pour into pot and whisk until completely combined. Pour through a sieve into a jug then pour mixture into ramekins. Put into a deep tray, pour hot water in the tray until half way up the ramekins then cover with tin foil and bake at 140°C for about 20 minutes or until just wobbly on top. Be aware that they will cook at different times depending on the volume of your ramekins. Remove from the oven and let cool, then set in the fridge.
Sprinkle the remaining sugar over top of each ramekin and use a blowtorch to caramelise the sugar.
This recipe was created for Sweetree Honey by Matt Macaskill, Head Chef of Good Neighbour Brew Bar, Rototuna, Hamilton
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