vegetarian
gluten freeHeat the oven
Set the oven to 300° F and place a rack in the center. Set a 6-ounce ramekin on a small baking sheet so it is ready to fill and easy to move without spilling.
Whisk the custard
In a small bowl, whisk the Egg yolk, Sugar, and Vanilla until smooth and slightly lighter in color, about 1 minute. Slowly whisk in the Heavy cream just until fully combined. Pour the mixture into the ramekin, then tap the ramekin lightly on the counter to pop any bubbles on top.
Bake until set
Slide the baking sheet into the oven and bake for 30 to 35 minutes, until the edges are set and the center still has a soft wobble when you gently nudge the ramekin. The top should stay pale rather than brown. Lift it out carefully when it reaches that stage.
Cool and chill
Let the custard cool at room temperature for 15 minutes, then transfer it to the refrigerator and chill for at least 2 hours, until completely cold and fully set.
Mix the topping
In a tiny bowl, stir the remaining sugar with the Honey until you have a loose, wet paste. Spread it over the cold custard in a very thin, even layer, going all the way to the edges.
Broil the top
Heat the broiler on high. Put the ramekin back on the baking sheet and broil for 1 to 3 minutes, watching constantly, until the top is bubbling and turns a deep amber color. Rotate the baking sheet if one side colors faster, and pull it out the moment the sugar is caramelized.
Chill briefly
Return the crème brûlée to the refrigerator for 10 minutes so the caramel hardens and the custard cools back down.
Crack and serve
Serve straight from the ramekin. Tap the top lightly with a spoon to crack the caramel lid, then scoop down through the crisp shell into the creamy custard underneath.
