Thank you to the wonderful chef Katherine Frelon in Burgundy, France for showing us how to make an amazing honey crème brûlée in our sauteuse pan. See below for her original recipe.
Crème brûlée is normally cooked in small ramekin dishes in a water bath in the oven. This method is not great for cast iron so we varied the technique for our Sauteuse pan. We poured all the cream in to the pan and cooked it in a very slow oven. It is a bit difficult to estimate cooking time, however take it out when still quite runny in the center as it will continue to firm up outside of the oven.
Chef Katherine Frelon
you need .....
12 egg yolks
130g runny honey
1 vanilla pod, seeds scrapped out
1tsp rose water or orange flower water or 1tbsp lavender flowers
how to .....
Whisk the egg yolks and honey together
In a saucepan warm the vanilla pods and seeds and lavender flowers (if using) or the vanilla pods and seeds with the rose or orange flower water, with the cream and milk – do not boil just warm through take off the heat and leave to infuse for 30mins
Strain the pods and lavender flowers out of the milk then whisk gently into the eggs and honey
Divide the cream between the ramekin dishes or crème brulée dishes
Place the dishes in a shallow baking tray and surround with hot water until it is halfway up the sides of the dishes
Transfer to a warm oven – be very careful when carrying the baking tray that the water does not spill out on our hands
Bake until the cream is almost firm when gently shaken approx 45mins in a low oven 120°C, 250°F
Transfer the crème to the fridge and chill for several hours
Just before serving sprinkle the tops of the crème evenly with brown sugar and safely melt the sugar with a blow torch.
If it catches and starts to ignite!!! Don’t panic just blow it out. If all the sugar is not quite melted but the other side is, stop and go on to the next crème and come back to it afterwards, this will avoid it igniting on the side that is already melted!!