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Chestnut Honey Crème Brûlée - what other Honey?

post #1 of 9
Thread Starter 

I just made Chestnut Honey Crème Brûlée, it was absolutely divine! Wow. Who'd have thunk that a mere tablespoon of honey for 4 portions would yield that much flavor. Granted, Chestnut honey is the most flavorful honey I know of. 

 

Still I'm thinking, I could now do the same with any kind of honey I want. I was thinking of Orange Blossom honey, maybe infusing some orange peel in the cream.. 

 

But what else? What kind of honey could I try next? Which honey do you find really flavorful and think would be well suited for such a dessert? 

 

 

post #2 of 9

I might try blueberry.

Clover is nice

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post #3 of 9

I'm not a fan of honey, but my family certainly ARE!

 

We usually bring back a huge batch of honey from Greece, especially from Corfu and Cyprus and Santorini.  Also buy some Hymmetus honey from the Greek mainland.

 

Our heather honey from Scotland ain't too shabby either!

post #4 of 9

Sage honey would be a nice touch.

post #5 of 9

I was just wondering crystalized honey could be used to torch top.

I've made some or other things in the past. Probably need to heat/pasturize before use.

pan

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post #6 of 9

I'm a big fan of heather honey and I think it would work pretty well in this context. Flavours I would suggest combining with it include rhubarb, lavender or powdered liquorice root.

 

Heather honey brûlée with rhubarb ice cream and an oatmeal crunch, for instance, sounds like an excellent dessert. Kind of like rhubarb crumble and custard but with a twist.

post #7 of 9

Quote French; Who'd have thunk that a mere tablespoon of honey for 4 portions would yield that much flavor

 

It's more a question of dose when using honey in food. I would guess you used the exact right proportion and it might be fit for using a large number of honeys, real wild honeys of course.

Sounds delicious! Did you add a little sugar too?

post #8 of 9
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post

Quote French; Who'd have thunk that a mere tablespoon of honey for 4 portions would yield that much flavor

 

It's more a question of dose when using honey in food. I would guess you used the exact right proportion and it might be fit for using a large number of honeys, real wild honeys of course.

Sounds delicious! Did you add a little sugar too?

 

No sugar in the cream, just a good, heaping tablespoon of the honey with heavy whipping cream and egg yolks, no milk. Just a bit of sugar on top for the caramel top layer. But this "Miel de châtaignier" is very, very strongly flavored, with a fair amount of bitterness, in fact some people in my family cannot eat it because they think it's too bitter! Me? I'm not a fan of bitterness, but I just loooove the flavor of that honey.
 

 

post #9 of 9
Thread Starter 

My wife just bought some Orange & Avocado honey, guess we're going to try that next! smile.gif

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