Ahhh…Valentine’s Day. If you’re madly in love, it’s magic. If you’ve been married 20 years (with three teenagers), it’s about food, the more decadent, the better. Honey crème brûlée is truly a special occasion dessert that couldn’t be easier to make. The secret to its success lies in the technique, which is a little out of the baking ordinary, but worth the culinary stretch. Luscious custard with honey’s floral notes and topped with caramelized sugar formed directly on top. Really…who needs chocolate?

Don’t skimp on quality: This recipe for crème brûlée has just 5 ingredients, so you’ll want to make sure every single one is fresh and of the highest quality.

Taking a water bath: Custards and puddings, because they don’t contain flour, bake better in a water bath. Individual ramekins for crème brûlée are placed in a larger (13×9-inch) baking dish and that’s partially filled with water up the sides of the ramekins. This contraption goes into the oven and the heated water protects the crème brûlée from uneven cooking and cracking.

Brûlée secret: Brûlée in French means burnt, as in sugar, which is placed directly onto the cooked custard and caramelized. If you’re ordering crème brûlée in a restaurant, chances are the pastry chef has a nifty little blowtorch firing all over the sugar creating a hard, caramel-like top. Fear not, home cooks! You can purchase your own blowtorch, however, a simple (and logical) alternative is to place the crème brûlée several inches under the broiler for several minutes. The sugar will melt, caramelize and be just as “brûlée” as the chefs version.

Honey Crème Brûlée
Honey crème brûlée is truly a special occasion dessert that couldn’t be easier to make.

Honey Crème Brûlée

Prep Time: 15 minutes

Cook Time: 40 minutes

Serving Size: 6


  • 1 pint (2 cups) heavy cream
  • ½ cup sugar, divided
  • 4 large egg yolks
  • 1 tablespoon honey


    Pre-heat oven to 350 degrees. In a medium bowl, whisk heavy cream, ¼ cup sugar, egg yolks, and honey. Set aside.
    Place 6 individual ramekins into a 9x13-inch baking dish. Pour the crème brûlée mixture into the ramekins.
    Place the baking dish into the oven. Carefully pour water into the dish until it’s 1-inch up the sides of the ramekins (about 4 cups of water). Bake 35-40 minutes until the custard is set. Remove the ramekins from the baking dish and water bath (be careful not to burn yourself!), Chill custard in the fridge.
    Make the brûlée top: Preheat broiler. Using the remaining ¼ cup sugar, sprinkle on top of the chilled custard (about 1 teaspoon of sugar on each one). Place ramekins on a baking sheet, then 3-4 inches under the broiler for 3-2 minutes until sugar is melted, golden brown and hard like caramel. Remove and chill before serving.


Finished creme brûlée's will require chilling time before serving.