Honey and cinnamon creme brûlée with milk biscotti

Instructions

1. Place four 250 ml (1 cup) capacity ramekins in the freezer to completely chill. This helps in the process of cooling your brûlée mixture.
2. Place the cream, vanilla bean and seeds in a saucepan and bring to just below boiling point, do not let it boil. Remove from the heat.
3. Place the honey and cinnamon in a small saucepan and bring to a simmer. Whisk the honey mixture into the cream mixture until well combined.
4. Whisk the egg yolks and 90 g sugar together in a large bowl until thick and pale. Whisking continuously, pour the hot cream mixture over the egg yolk mixture until just combined. Pour the mixture back into the pan and stir over medium-low heat for 10 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Strain the mixture into a large jug, then pour into the chilled ramekins. Refrigerate for 4 hours.
5. Meanwhile, for the biscotti, preheat the oven to 180˚C. Line a baking tray with baking paper.
6. Combine the butter, sugar, salt and lemon zest in a bowl until well combined. Sift in the flour and stir to combine. Add the eggs, one at a time until a well combined dough forms.
7. Separate the dough in half, shape each half into a log and place on the lined baking tray. Press down on the logs until about 2 cm thick. Bake for 25 minutes or until light golden brown, remove and stand on the tray to cool slightly.
8. Using a large serrated knife, cut the biscuit logs on the diagonal into 1 cm–thick slices. Place back on the baking tray in a single layer and bake for another 5 minutes or until lightly toasted. Stand on the tray until completely cool, then store in an airtight container. This will make more than you need for this recipe, but they will keep for 2–3 weeks.
9. To serve, scatter each crème brûlée with 1 tablespoon of sugar and use a domestic blow torch to caramelise the tops until deep golden. Serve with biscotti on the side.