Chamomile Honey Crème Brûlée
A velvety crème brûlée infused with chamomile and wildflower honey—crack the caramelized top to reveal a floral, golden custard.
Chamomile and crème brûlée were made for each other. The tea's apple-blossom sweetness and honeyed warmth dissolve beautifully into rich custard, creating a dessert that tastes like a golden sunset feels.
Steeping the chamomile directly in warm cream extracts maximum flavor. Let it go a full 20 minutes—you want every drop of that floral, hay-like character to meld into the cream.
Wildflower honey replaces most of the sugar, adding complexity that plain sugar can't match. The honey and chamomile share a natural affinity, amplifying each other's warm, meadow-like sweetness.
The caramelized sugar top adds the essential contrast—that sharp, bitter crack against the soft, soothing custard beneath. Serve after dinner with a cup of chamomile for the full calming experience.
Ingredients
- 2 cups heavy cream
- 4 chamomile tea bags or 3 tbsp dried chamomile flowers
- 3 tbsp wildflower honey
- 4 large egg yolks
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- Extra sugar for brûléeing (about 1 tsp per ramekin)
How to make it
- 1Preheat oven to 160°C (325°F). Heat cream in a saucepan until just simmering. Remove from heat, add chamomile, cover, and steep 20 minutes.
- 2Strain cream through a fine sieve, pressing chamomile to extract all flavor. Whisk in honey and vanilla.
- 3In a bowl, whisk egg yolks with 2 tbsp sugar until pale. Slowly pour warm chamomile cream into yolks, whisking constantly to temper.
- 4Strain custard again into a pouring jug. Divide among 4 ramekins.
- 5Place ramekins in a baking dish. Pour hot water halfway up the sides. Bake 40–45 minutes until set but still jiggly in the center.
- 6Cool to room temperature, then refrigerate at least 4 hours. Before serving, sprinkle 1 tsp sugar on each and torch until caramelized.
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