Eight 4 ounces servings
Combine cream, honey, egg yolks, orange zest and vanilla in a medium bowl and whisk until well combined.
Divide batter between eight 6 oz. ramekins.
Place ramekins in a full-size 2″ hotel pan; add enough hot water to cover ramekins halfway.
Loosely cover with foil.
Place in a preheated 325-degree convection oven set on low fan speed.
Bake for approximately 45 to 60 minutes until custard is just set in center.
Remove from oven and allow to cool slightly before removing from water.
Cover and place in a refrigerator and allow to chill for at least 4 hours before serving.
May be made up to 2 days in advance.
You can add sugar to top and burn with a torch for a Honey Orange Crème Brûlee.
Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.