Pumpkin Spice Crème Brulee

Creamy and sweetened with spiced honey. The ending “crunch” makes everything right in the world. A perfect dessert for your next dinner party.

Pumpkin Spice Crème Brulee
(cream, eggs, vanilla + spiced honey)
Serves 4

What you need:
1½ cups heavy cream
½ cup whole milk
1/3 cup Savannah Bee Company honey (we used Pumpkin Spice Whipped Honey)
1 vanilla bean, split and scraped
¼ teaspoon pumpkin pie spice
4 large egg yolks
2 tablespoons sugar

What to do:

1. Wash Up!

2. Preheat the oven to 300°F. Place 4 ramekins in a 13- x 9-inch pan.

3. Make the custard: Heat the heavy cream, milk, honey, vanilla beans, and pumpkin spice over medium heat until small bubbles appear. Beat the egg yolks in a large bowl. Gradually whisk a little of the cream mixture into the eggs, whisking constantly. Continue adding the cream until all is mixed with the egg yolk.

4. Bake the custard: Strain through a fine mesh sieve over a large liquid measuring cup. Pour the mixture evenly into the ramekins. Pour enough hot water to reach halfway up the sides of the ramekins. Bake for 65 to 75 minutes or until set.

5. Finish the custard: Carefully remove ramekins from the water bath and let cool to room temperature. Refrigerate for 4 hours.

To Serve: Just before serving, sprinkle the tops with sugar and use a kitchen torch to melt the sugar. Let stand until the sugar hardens.

Table Talk: What’s your favorite food that goes “crunch”?

happy bees. happy earth.