Honey Cream

Preparation

Step 1

Preheat the oven to 140°C (285°F). In a heavy-bottomed saucepan, pour the heavy cream and milk. Split the vanilla bean lengthwise, scrape the seeds, and add both seeds and pod to the liquid along with the honey. Heat gently until the mixture barely simmers — do not let it boil. Remove from heat and let infuse for 10 minutes so the vanilla flavors the liquid thoroughly.

Step 2

Meanwhile, whisk the egg yolks with the brown sugar in a bowl until the mixture lightens and becomes slightly fluffy. Sift the cornstarch over the bowl and fold it in gently. Remove the vanilla pod from the saucepan, then slowly pour the hot liquid over the eggs while whisking vigorously to prevent them from cooking.

Step 3

Pour everything back into the saucepan and cook over very low heat, stirring constantly with a wooden spoon. The cream will gradually thicken. Monitor the temperature: it should reach 82-84°C (180-183°F). When it coats the spoon (about 5 to 7 minutes), remove from heat immediately. Pass the cream through a fine sieve into a clean pitcher to remove any lumps.

Step 4

Divide the cream among 4 ramekins placed in a large baking dish. Pour boiling water into the dish until it reaches halfway up the ramekins (bain-marie). Bake at 140°C for 30 to 35 minutes. The cream should be set at the edges but still slightly jiggly in the center. Remove the ramekins from the water bath and let cool for 30 minutes at room temperature.

Step 5

Cover each ramekin with plastic wrap, making sure it doesn’t touch the surface of the cream. Refrigerate for at least 4 hours, ideally overnight. The texture will set delicately while remaining incredibly creamy. Before serving, drizzle a thin layer of liquid honey on top and sprinkle a pinch of fleur de sel for a perfect sweet-salty contrast.