Honey Crème Brûlée with Almond Brittle Draft

How I make it

Custard

1. In a medium saucepan, heat the cream, thyme, lemon peel and honey until just about to boil.

2. In a medium bowl, whisk the egg yolks well.

3. Pour half the hot cream into the yolks in a thin stream, whisking hard the whole time.

4. Pour the mixture back into the pot with the rest of the cream and cook for 2 minutes over very low heat, stirring constantly. Don't let it boil.

5. Remove from the heat.

6. Preheat the oven to 265°F (130°C).

7. Pour the custard into shallow individual serving dishes, up to about ½ inch (1 cm) below the rim.

8. Set the dishes in a deep baking pan and put it in the oven.

9. Pour boiling water into the large pan to come at least halfway up the sides of the dishes.

10. Bake for about 1 hour, until the custard jiggles but is no longer liquid when you shake the pan.

11. Turn off the oven and let the custard cool inside it to room temperature.

12. Remove, cover with plastic wrap and refrigerate for at least 5 hours.

Almond brittle

1. Heat the sugar in a skillet without stirring, just swirling the pan a little, until it turns into a light caramel.

2. Add the almonds, stir well and wait a few seconds until the color deepens.

3. Quickly spread on parchment paper or a silicone mat and let cool completely.

4. When the brittle is cold, crush it into coarse pieces with a rolling pin or meat mallet.

Serving

1. Scatter the almond brittle over the cold custard.

2. Sprinkle a teaspoon of sugar on top and caramelize it with a kitchen torch or under a preheated broiler.