The recipe for an iconic French dessert with a twist: Truffle Honey & Vanilla Crème Brûlée!
Strain the mixture and put it back in a saucepan. Cook it for a couple of minutes on low flame until the cream coats the back of a spoon. (I found this step to be fundamental. Quickly cooking the cream on the stove has 3 benefits: it dissolves any little foam you may have in the mixture, it helps distribute the vanilla seeds evenly so they won’t sink to the bottom of the ramekins and it shortens the baking time, which is a plus. I also find that it stabilises the mixture and it helps it set without the risk of separating and/or curdling in the oven).
Sprinkle the Demerara or brown sugar evenly on the top of the crèmes brûlées and melt it either with a blowtorch or by putting the ramekins under the grill.
As soon as the caramel hardens, gently rub up to ½ tsp of truffle honey on the top.
I suggest you do the whisking by hand and not with an electric mixer as this will help you to get a smoother mixture with very little or no foam/bubbles which is very important when you bake the cream.