Toasted Honey and Oat Brûlée

Servings: 4 x 100 ml ramekins
Prep Time: 20 mins
Cook Time: 40 mins
Difficulty: Medium
Print

Categories: Dairy-free

Deep, caramelized honey and oat milk marries together in a silky melt-in-the mouth custard which sits under a crisp sugary snap. The toasted honey enhances the smokey flavours of the brûlée top, while the oat milk makes a lighter, dairy-free, alternative to the traditional crème brûlée.

EQUIPMENT

Cookware: 4 x 100ml ramekins, heavy bottomed non-stick milk pan, pouring jug, large bowl, deep roasting tin

Specialist utensils: Balloon whisk, weighing scales, tea towel!

INGREDIENTS

400 ml oat milk
30 g your favourite honey
5 egg yolks
6 tsp golden sugar for the top

(For the perfect brûlée crack see Tip below)

METHOD

Preheat the oven to 150C (160C fan assisted). In a deep roasting tin with sides that are at least as high as the ramekins, fold a tea towel and place this at the bottom of the tin. This will stop the ramekins from sliding around. Place the ramekins on top of the towel.
Add the honey to a pan and caramelize on low heat. Swirl the pan to stir and do not use a spoon at this stage. The honey will go very thin and runny before turning darker and much thicker. Once it turns dark and smells toasted (but not burnt) add the oat milk. The honey will seize as the oat milk is cold. Keep the pan on low and allow the honey to melt. Now stir with a spoon to make sure all the honey has dissolved. Leave on low until the sides of the liquid begins to have one or two small bubbles. Turn off the heat before it boils.
Crack the egg yolks in a large bowl and briefly whisk to combine them. In a small stream slowly add the hot (but not boiling) milk to the egg yolks. Whisk constantly while combining. Transfer into a jug with a spout so that it’s easier to pour into the ramekins.
Skim off any foam from the top of the custard mixture. Pour the custard evenly into the ramekins and use a corner of a paper towel to pop the worst of the air bubbles on the surface of the milk.
Carefully pour boiling water into the roasting tin until it comes to about 2/3 high on the ramekins.
Bake for 35-40 mins. The centre should still have a bit of a wobble when gently shaken. They will firm up more as they cool.
Once baked, take the ramekins out of the hot water and leave to cool. When the custard is cool, transfer them into the fridge to set completely. Leave in the fridge for at least 2-3 hours or ideally overnight.
When ready to serve, sprinkle the brown sugar evenly on top of the honey custard and grill/blowtorch the sugar to caramelize. Leave the caramel to stand for 2 mins to harden before cracking the shell with the back of a spoon with a satisfying whack.

Tip: To get an evenly caramelized brûlée top, mix 1-2 drops of water to 1 tsp of the sugar to create a lightly damp sandy texture. Spread this as evenly as possible on the top of the set custard. Then sprinkle on the dry 1/2 tsp sugar, making sure the whole surface is covered. The damp sugar will help melt and spread the sugar without it burning black immediately.