Tamarisk Honey Crème Brûlée
Heat 'til steaming:
1 c. half-and-half
1/2 vanilla bean, split open
1 T. honey
Whisk together in a small bowl:
1 T. sugar
pinch of salt
Slowly pour the hot liquid into the yolks, whisking constantly. Pour through a strainer into (2) 4-oz. ramekins. Place the ramekins in a bain marie and cover loosely with foil. Bake for 40" at 300°F, or until the centers are barely set and still jiggly. (Alternately, you can bake 4 smaller ramekins at 275°F.) Remove the ramekins from the water bath as soon as you can to let cool. Cover tightly with plastic wrap and refrigerate overnight.
à la Minute Service
Uncover each dish, straight from the fridge, and coat the custard with granulated sugar, about 1 T. Burn with a torch and serve immediately.
NOTES: Feel free to use any honey varietal you like. This recipe scales up; just quadruple everything if you're serving 8.