Recipes
Honey crème brûlée
5 minutes plus cooling time Preparation time
30 minutes Cooking time
4 servings Serves
Ingredients
500 ml cream
1 vanilla bean, halved and seeds scraped
6 egg yolks
50 g honey
2 tbsp caster sugar
Miele accessories
Method
- Place the cream and the scraped vanilla bean into an unperforated steam container and Steam at 100˚C for 2 minutes.
- In a large mixing bowl, whisk the eggs and honey until slightly pale. Pour the cream mixture over the eggs and whisk to combine. Divide into 4 brûlée dishes.
- Place the brûlée dishes into a perforated steam container and cover with foil.
- Steam at 85°C for 30 minutes. Remove the foil, and place into the fridge to cool.
- Sprinkle the caster sugar evenly and very thinly over the top of the brûlée.
- With a blow torch, caramelise the sugar until the top of the brûlée is evenly coloured.
Hints and tips
- We have used 150 ml brûlée dishes, 12 cm x 3 cm. Cooking times may need to be adjusted slightly if deeper dishes are used.
- This recipe can also be made in the combi steam Pro oven – Select Combi mode: Fan Plus at 120˚C + 60% moisture + 23 minutes.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.