Benedictine Brown Sugar Crème Brûlée

Position oven rack in the center and preheat to 325°F (163°C). Bring a kettle of water to a boil for the water bath. Place 4 ramekins (6 oz each) in a deep baking pan.

In a medium saucepan over medium-low heat, warm the heavy cream until it just begins to steam and small bubbles form at the edges, about 5 minutes. Do not boil.

In a large bowl, whisk together the eggs, brown sugar, honey, vanilla extract, and salt until the mixture is pale and slightly thickened, about 2 minutes.

Slowly pour the warm cream into the egg mixture, whisking constantly to temper. Strain through a fine-mesh sieve into a pitcher to remove any cooked egg threads.

Divide the custard mixture evenly among the prepared ramekins, filling each about three-quarters full.

Set the ramekins in the deep baking pan and carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes, until the edges are set but the centers still jiggle gently when nudged. A knife inserted 1 inch from the edge should come out clean.

Remove the ramekins from the water bath and let cool on a wire rack for 15 minutes. Cover each with plastic wrap and refrigerate for at least 4 hours, or overnight, until thoroughly chilled and firm.

Sprinkle 1 tablespoon of brown sugar evenly over the top of each chilled custard.

Using a kitchen torch held 2-3 inches from the surface, melt and caramelize the sugar in circular motions until it forms a deep amber, crackling crust. Serve immediately.